Pumpkin Pie Pecan Streusel

How to Make Pumpkin Pie Pecan Streusel

1. 1

   Step 1: Make the brown-butter pecan streusel

   Melt the butter in a small saucepan over medium heat and continue cooking, swirling occasionally, until the milk solids brown and the butter smells nutty, about 4–6 minutes. Remove from heat and immediately stir in the chopped pecans, light brown sugar and 1/4 teaspoon salt until glossy; spread the mixture on a small sheet of parchment to cool and crisp, then break into coarse pieces to use as streusel.

   For this step

   • 6 tablespoonsUnsalted butter
   • 1 cup, choppedChopped pecans
   • 1/3 cupLight brown sugar (packed)
   • 1/4 teaspoonSalt
   
2. 2

   Step 2: Prepare and blind-bake the crust

   Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the refrigerated pie crust into a 9-inch pie pan and crimp the edges, line with foil and fill with pie weights or dried beans; blind-bake 8 minutes, remove weights and foil, and bake 2 more minutes until the crust is just set. Lower the oven temperature to 350°F (175°C) for baking the filled pie.

   For this step

   • 1 9-inch (store-bought)9-inch refrigerated pie crust (store-bought)
   
3. 3

   Step 3: Whisk the pumpkin filling

   In a large bowl whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk and pumpkin pie spice until smooth and homogenous. Taste and adjust with a pinch of salt if desired; strain quickly through a fine-mesh sieve for an ultra-smooth finish (optional).

   For this step

   • 1 15-oz canPumpkin puree
   • 3/4 cupGranulated sugar
   • 2 largeLarge eggs
   • 12 fl ozEvaporated milk
   • 1 1/2 teaspoonsPumpkin pie spice
   
4. 4

   Step 4: Assemble and bake the pie

   Pour the pumpkin filling into the partially baked crust and sprinkle the brown-butter pecan streusel evenly over the top, reserving a few larger pecan pieces for garnish. Bake at 350°F (175°C) for 35–45 minutes, until the center is mostly set (it should jiggle slightly); tent with foil if the streusel or crust browns too quickly.
   
5. 5

   Step 5: Cool, chill and serve

   Cool the pie on a wire rack to room temperature, then refrigerate for at least 2 hours to finish setting before slicing. Serve each slice with whipped cream if you like and a sprinkling of reserved pecan pieces for presentation.
   

1. Melt the butter in a small saucepan over medium heat and continue cooking, swirling occasionally, until the milk solids brown and the butter smells nutty, about 4–6 minutes. Remove from heat and immediately stir in the chopped pecans, light brown sugar and 1/4 teaspoon salt until glossy; spread the mixture on a small sheet of parchment to cool and crisp, then break into coarse pieces to use as streusel.
2. Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the refrigerated pie crust into a 9-inch pie pan and crimp the edges, line with foil and fill with pie weights or dried beans; blind-bake 8 minutes, remove weights and foil, and bake 2 more minutes until the crust is just set. Lower the oven temperature to 350°F (175°C) for baking the filled pie.
3. In a large bowl whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk and pumpkin pie spice until smooth and homogenous. Taste and adjust with a pinch of salt if desired; strain quickly through a fine-mesh sieve for an ultra-smooth finish (optional).
4. Pour the pumpkin filling into the partially baked crust and sprinkle the brown-butter pecan streusel evenly over the top, reserving a few larger pecan pieces for garnish. Bake at 350°F (175°C) for 35–45 minutes, until the center is mostly set (it should jiggle slightly); tent with foil if the streusel or crust browns too quickly.
5. Cool the pie on a wire rack to room temperature, then refrigerate for at least 2 hours to finish setting before slicing. Serve each slice with whipped cream if you like and a sprinkling of reserved pecan pieces for presentation.