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Taking out a piece of Pumpkin Pie.
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5 from 2 votes

Ultimate Pumpkin Pie with Pecan Streusel Topping

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 417kcal
Author Stacey Little

Ingredients

  • 1 (9-inch) unbaked deep dish 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

For the 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 to 425°F. Place an unbaked, prepared pie crust on a rimmed baking sheet and set it aside.
  • In a large bowl, whisk together the pumpkin, brown sugar, eggs, and melted butter. Add the evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla and mix until combined and smooth. Pour the pie filling into the crust. Bake in the center of the oven for 30 minutes.
  • While it bakes, prepare the streusel by combining the pecans, flour, brown sugar, salt, and butter in a medium bowl. Use your fingers to press the mixture together to form the crumble, if needed. Set aside.
  • After the initial cook time, remove the pie from the oven and sprinkle the crumble over the top. Reduce the oven temperature to 350°F and return the pie to the oven. Shield the pie crust if it starts to get too dark.
  • Bake for 25 to 30 minutes or until the pie is set and a toothpick inserted in the center comes out mostly clean. Allow the pie to cool completely. Store refrigerated. Serve topped with whipped cream, ice cream, or toasted marshmallow cream, if desired.

Video

Notes

Cool completely before serving. The filling will continue to set as it cools. If you’d like to be sure your pie is perfectly baked, use an instant-read thermometer. The center should read about 170°F. Anything higher than 175°F can cause small cracks or make the filling a little dry, so pull it just before it looks completely done and let carryover heat finish the job.
Since pumpkin pie is a custard pie, it needs to be refrigerated once it cools. You can store it covered in the fridge for up to four days, and it’s actually even better the next day once the flavors have had time to blend. Just let it sit at room temperature for about 30 minutes before serving so it’s not too cold.

Nutrition

Calories: 417kcal | Carbohydrates: 52g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 198mg | Potassium: 302mg | Fiber: 3g | Sugar: 44g | Vitamin A: 8699IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 2mg


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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