Revealed: Nov 6, 2025
This Final Pumpkin Pie with Pecan Streusel Topping is easy, creamy, and completely spiced. It’s identical to the traditional you’re keen on, simply taken up a notch with a candy, crunchy pecan topping.
I used to be just lately scrolling by means of my very own web site and realized one thing surprising: I didn’t have a pumpkin pie recipe. How on earth does a Southern boy who has shared all the things from fried inexperienced tomatoes to candy potato pie not have old school pumpkin pie on the weblog? However, I couldn’t simply throw up any model. If I used to be going to do it, it needed to be the Final Pumpkin Pie—creamy, easy, completely spiced, and topped with a buttery pecan streusel that can have you ever sneaking “only one extra chunk.” It’s actually my dad’s favourite dessert, so I had to do it justice!
This one is customized from my tremendous in style Candy Potato Pie recipe, the one which has grow to be a must have on so lots of y’all’s vacation tables. I figured if that pie may flip skeptics into believers, possibly I may give pumpkin pie that very same remedy. And let me inform you, it labored.
The Secret to Good Pumpkin Pie
For me, pumpkin pie is all about stability: the creamy filling, the flaky crust, and simply the correct quantity of spice. The trick is beginning with a sizzling oven to assist that crust arrange earlier than reducing the warmth to softly cook dinner the filling. That’s what retains it easy and silky relatively than dry or curdled.
After which comes the true magic. A candy, buttery pecan streusel topping will get added partway by means of baking. It’s crunchy, nutty, and caramelizes into an irresistible layer that turns each slice into one thing particular. It’s like pumpkin pie met a pecan crisp and so they fell in love.
Why This Is the Final Pumpkin Pie
It’s the mix of that easy, creamy pumpkin filling and that crisp, buttery topping that units this pie aside. The pecans toast up completely because it bakes, including a bit of crunch that performs superbly with the tender, custardy filling. It’s a kind of desserts that makes people cease mid-conversation to say, “Now that is pumpkin pie.”
You may even make it a day forward. In truth, it’s higher that means. Letting it chill in a single day deepens these cozy fall flavors and makes slicing it a breeze.
So in case you’ve been trying to find the pumpkin pie recipe that can lastly earn you that “You’re bringing this yearly” praise, that is it.
Pumpkin Pie FAQ
Can I take advantage of pumpkin pie filling as an alternative of pure pumpkin?
Nope, follow 100% pure pumpkin. Pumpkin pie filling already has sugar and spices blended in, and utilizing it right here will throw off the flavour and sweetness. You need the plain canned pumpkin for that good stability of spice and creaminess.
What sort of pie crust works finest?
Any good 9-inch pie crust will do—store-bought or do-it-yourself. I often attain for a kind of refrigerated rolled pie crusts you simply unroll and match into your pie pan. I bake mine in a steel pie pan as a result of it conducts warmth effectively and helps the crust get good and crisp on the underside. If the sides begin to brown too rapidly, simply cowl them with a bit of foil or use a pie defend to maintain them from getting too darkish.
Ought to I blind bake the crust first?
You don’t must, however you’ll be able to in case you like an extra-crisp backside. The high-heat begin at 425°F already helps the crust set, so that you’ll nonetheless get a fantastic texture even and not using a blind bake.
Do my substances should be at room temperature?
It helps! Let your eggs sit out for a bit earlier than mixing. Once they’re not ice chilly, all the things blends extra easily and your filling will likely be silkier.
How do I do know when the pie is finished?
The middle ought to have a bit of jiggle whenever you faucet the pan. When you’re utilizing a thermometer, purpose for about 170°F within the heart. Something increased than 175°F could cause cracks or a dry texture.
Can I make this pumpkin pie forward of time?
Sure! This pie truly will get higher because it rests. You may make it a day or two forward, cowl and refrigerate it as soon as it’s cool, and simply let it sit at room temperature for half-hour earlier than serving.
How ought to I retailer leftovers?
Since pumpkin pie is a custard pie, it must be refrigerated. Cowl it loosely with foil or plastic wrap and preserve it within the fridge for as much as 4 days.
Science of Deliciousness
Right here’s the take care of pumpkin pie. It’s technically a custard, which suggests it units up because the eggs cook dinner. The secret is to not overbake it. If you pull it from the oven, it ought to nonetheless have a bit of jiggle within the heart. That’s not underdone, that’s good. The pie retains cooking because it cools, and that light end is what retains it easy and creamy as an alternative of dry or cracked.
If you wish to make sure it’s baked good, use an instant-read thermometer and test the middle. The candy spot is round 170°F. Go a lot over 175°F, and also you danger little floor cracks or a dry texture. That tiny distinction in temperature can imply the distinction between silky and stiff, so pull it simply earlier than you suppose it’s achieved and let carryover warmth do the remainder.
And about these cracks? They occur when the pie cooks too sizzling or cools too quick. When you’ve ever had one cut up down the center, don’t sweat it. It nonetheless tastes simply pretty much as good. However if you need that picture-perfect high, strive cooling it slowly on the counter earlier than refrigerating.
Oh, and that high-heat begin? That’s how you retain the crust crisp and stop it from turning soggy underneath that luscious pumpkin filling. A bit science, quite a lot of taste, and the right excuse for a second slice.
Recipe Card
Final Pumpkin Pie with Pecan Streusel Topping
Substances
For the streusel topping:
Directions
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Preheat the oven to 425°F. Place an unbaked, ready pie crust on a rimmed baking sheet and set it apart.
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In a big bowl, whisk collectively the pumpkin, brown sugar, eggs, and melted butter. Add the evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla and blend till mixed and easy. Pour the pie filling into the crust. Bake within the heart of the oven for half-hour.
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Whereas it bakes, put together the streusel by combining the pecans, flour, brown sugar, salt, and butter in a medium bowl. Use your fingers to press the combination collectively to type the crumble, if wanted. Put aside.
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After the preliminary cook dinner time, take away the pie from the oven and sprinkle the crumble excessive. Cut back the oven temperature to 350°F and return the pie to the oven.
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Bake for 25 to half-hour or till the pie is ready and a toothpick inserted within the heart comes out principally clear. Enable the pie to chill fully. Retailer refrigerated. Serve topped with whipped cream, ice cream, or toasted marshmallow cream, if desired.
Video
Notes
Since pumpkin pie is a custard pie, it must be refrigerated as soon as it cools. You may retailer it coated within the fridge for as much as 4 days, and it’s truly even higher the following day as soon as the flavors have had time to mix. Simply let it sit at room temperature for about half-hour earlier than serving so it’s not too chilly.
Vitamin
Energy: 417kcal | Carbohydrates: 52g | Protein: 5g | Fats: 23g | Saturated Fats: 9g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 9g | Trans Fats: 0.4g | Ldl cholesterol: 78mg | Sodium: 198mg | Potassium: 302mg | Fiber: 3g | Sugar: 44g | Vitamin A: 8699IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 2mg
* If dietary values are supplied, they’re an estimate and can differ relying on the manufacturers used. The values don’t embody non-compulsory substances or when substances are added to style. If calorie depend and different dietary values are essential to you, I like to recommend grabbing your favourite manufacturers and plugging these substances into a web based dietary calculator.
