Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a delicious twist on the classic fall dessert. Featuring a smooth, spiced pumpkin filling nestled in a buttery pie crust and crowned with a crunchy, buttery pecan streusel, this pie offers a perfect balance of creamy and crunchy textures with warm autumn flavors. Ideal for Thanksgiving or any autumn gathering, it is easy to prepare and sure to impress your guests.
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 and prepare crust: Preheat your oven to 425°F (220°C). Place the unbaked 9-inch pie crust on a rimmed baking sheet to catch any drips and make handling easier. Set aside.
- Make the pumpkin filling: In a large bowl, whisk together the canned pumpkin purée, 1 cup brown sugar, eggs, and melted butter until smooth. Stir in evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract until fully incorporated. Pour this pumpkin mixture into the prepared pie crust evenly.
- Bake the pie base: Place the pie in the center of the preheated oven and bake for 30 minutes. This initial bake sets the filling before adding the topping.
- Prepare streusel topping: While the pie cooks, combine chopped pecans, flour, 1/2 cup brown sugar, salt, and melted butter in a medium bowl. Use your fingers to gently press the mixture together until it forms a crumbly streusel.
- Add topping and reduce heat: After the first 30 minutes of baking, carefully remove the pie from the oven. Sprinkle the pecan streusel evenly over the top of the partially baked pumpkin filling. Reduce the oven temperature to 350°F (175°C).
- Finish baking: Return the pie to the oven and bake for an additional 25 to 30 minutes, or until the pie filling is set and a toothpick inserted near the center comes out mostly clean.
- Cool and serve: Allow the pie to cool completely at room temperature so the filling can fully set. Refrigerate the pie to chill before serving. Serve topped with whipped cream, ice cream, or toasted marshmallow cream if desired for extra indulgence.
Notes
- Use canned pumpkin purée, not pumpkin pie mix, to control the spices and sweetness.
- Placing the pie crust on a rimmed baking sheet helps catch spills and makes it easier to handle the pie while baking.
- Reduce oven temperature after the first bake to prevent the streusel from burning.
- Allow the pie to cool fully before slicing to ensure clean cuts.
- Store leftover pie refrigerated and consume within 3-4 days for best freshness.
- For a dairy-free option, substitute evaporated milk and butter with plant-based alternatives.
