Pecan-Streusel Topped Pumpkin Pie
Traditional pumpkin pie gets an added boost from this delightfully nutty, spicy topping, for a bit of crunch and extra flavor.
Delicious Pumpkin Pie Recipe with Pecan Streusel Topping Perfect for Fall and Winter Celebrations
A pecan-streusel topped pumpkin pie takes the classic pumpkin pie to the next level by adding a crunchy, buttery pecan streusel over a smooth, spiced pumpkin filling. Baking this pie in an Anolon 9-Inch Round Cake Pan ensures an even bake, with the silicone grips providing stability and comfort when moving the pie in and out of the oven. The nonstick surface allows for an easy release, so your pie maintains its beautiful layers and texture. The contrast of the creamy pumpkin filling and the sweet, nutty streusel topping creates a dessert that’s both comforting and impressive.
This pie recipe is a perfect choice for Thanksgiving, fall gatherings, or any holiday celebration where warm, seasonal flavors are a must. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to add a cooling element to each bite. You can also serve it alongside a warm beverage like spiced apple cider, hot chocolate, or a strong cup of coffee for a cozy dessert experience. Whether as a showstopper at a holiday table or as a simple treat for a family dinner, this elevated pumpkin pie recipe is sure to please.
- Yield:
8-12 Servings
- Cuisine:
American
- Course:
Dessert
Ingredients
- 1 pre-baked Flaky Pie Crust, (link to recipe below)
Filling:
- 1 (15-ounce) can pumpkin, unsweetened solid pack
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
Streusel:
- 1/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup rolled oats
- 1/3 cup pecans, coarsely chopped
- 3/4 tsp ground cinnamon
- 4 tbsp cold unsalted butter, cut into small pieces
Directions
- Preheat the oven to 375°F.
- For the filling: combine the pumpkin, sweetened condensed milk, eggs, vanilla extract, cinnamon, allspice, ginger, nutmeg, salt, and cloves in a medium bowl; whisk well to mix. Pour the mixture into the pie crust.
- For the streusel: combine the flour, sugar, oats, pecans, and cinnamon in a bowl. Add the butter and rub it into the mixture with finger tips until mixture looks like coarse crumbs and clumps together when compressed. Sprinkle streusel mixture over pumpkin filling.
- Place pie pan on baking sheet and set in the lower third of the oven. Bake 40-50 minutes or until the filling is set and the streusel is golden brown. If the edges of the crust or streusel start to brown too quickly cover the pie loosely with foil and continue to bake. Remove from the oven and cool completely on a wire rack before cutting. Chill if desired.