Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a classic autumn dessert that blends a smooth, spiced pumpkin custard with a crunchy, buttery pecan streusel. Featuring a flaky pie crust and rich flavors of cinnamon, ginger, and nutmeg, this pie offers the perfect balance of creamy and crunchy textures. It’s ideal for holiday celebrations or cozy fall gatherings.
Ingredients
Scale
Pie Filling
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can canned pumpkin purée (not pumpkin pie mix)
- 1 cup firmly packed brown sugar (light or dark)
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 (5-ounce) can evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract or flavoring
Pecan Streusel Topping
- 1 cup chopped pecans
- 1/2 cup firmly packed brown sugar (light or dark)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter (melted)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Place the unbaked pie crust on a rimmed baking sheet to catch any spills and set it aside.
- Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, and melted butter until combined. Add evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix thoroughly until the filling is smooth and uniform. Pour this mixture evenly into the prepared pie crust.
- Bake the pie filling: Place the pie in the center of the preheated oven and bake at 425°F for 30 minutes. This initial baking helps set the custard layer.
- Make the pecan streusel topping: While the pie is baking, combine chopped pecans, flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers to gently press the mixture together to form a crumbly streusel texture. Set aside.
- Add the streusel and reduce temperature: Remove the pie from the oven after 30 minutes. Evenly sprinkle the pecan streusel topping over the partially baked pie. Then reduce the oven temperature to 350°F (175°C) and return the pie to the oven.
- Finish baking: Bake the pie for an additional 25 to 30 minutes at 350°F, or until the pie filling is set and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. The streusel should be golden and crisp.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Chill it in the refrigerator to fully set the custard. Serve topped with whipped cream, ice cream, or toasted marshmallow cream, if desired.
Notes
- Use pure canned pumpkin purée, not pumpkin pie mix, for authentic flavor and texture.
- Placing the pie on a baking sheet helps catch any overflow and makes handling easier.
- Be careful not to overbake to avoid cracks in the custard.
- Allow the pie to cool fully and chill before slicing for best slicing results.
- For a nut-free version, omit the pecan streusel and substitute with a plain brown sugar crumble topping.
- Store leftovers covered in the refrigerator for up to 3-4 days.
