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Perfect Pumpkin Pie with Pecans – Easy Brown Butter Streusel Recipe

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This pumpkin pie features a creamy, spiced filling topped with a golden brown butter pecan streusel. It’s easy to make, perfect for holidays or cozy gatherings, and delivers nostalgic comfort with every slice.

Ingredients

Scale
  • 1 (15 oz) can pure pumpkin puree
  • 3 large eggs, room temperature
  • 1 cup evaporated milk (or half-and-half)
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 single 9-inch pie crust (homemade or store-bought)
  • Optional: 1 egg white for brushing the crust
  • 1/2 cup unsalted butter (for browning)
  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans (toasted for extra flavor)

Instructions

  1. Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch pie plate. Trim and crimp edges. Brush bottom with egg white if desired and chill for 10 minutes.
  2. In a medium saucepan over medium heat, melt butter and cook until golden brown with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  3. In a bowl, mix flour, brown sugar, granulated sugar, cinnamon, salt, and chopped pecans. Pour in cooled brown butter and toss until crumbly.
  4. In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth.
  5. Pour pumpkin filling into prepared pie crust and smooth the top.
  6. Place pie plate on a baking sheet and bake for 35 minutes.
  7. Carefully remove pie from oven and sprinkle streusel evenly over the top.
  8. Return pie to oven and bake another 20-25 minutes, until streusel is golden and filling is set but slightly jiggly in the center.
  9. Remove pie and cool on a rack for at least 2 hours before slicing.
  10. Slice with a sharp knife, wiping between cuts for clean slices. Serve at room temperature or chilled.

Notes

For gluten-free, use almond flour in the streusel and a gluten-free pie crust. For dairy-free, substitute coconut cream and vegan butter. Toasting pecans enhances flavor. Brushing the crust with egg white helps prevent soggy bottoms. Streusel can be made ahead and refrigerated. The pie tastes even better the next day as flavors deepen.

Nutrition

Keywords: pumpkin pie, pecan streusel, brown butter, Thanksgiving dessert, holiday pie, easy pumpkin pie, fall baking, comfort food, homemade pie

Find it online: https://bitematrix.com/perfect-pumpkin-pie-with-pecans-easy-brown-butter-streusel-recipe/