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Nutty Crust Pumpkin Pie

This pecan pumpkin pie has completely transformed my holiday baking because adding crushed pecans to the buttery crust creates this amazing extra crunch and nutty flavor that makes the perfectly spiced creamy pumpkin filling taste even better and what makes it really special is how it combines two favorite holiday pies into one incredible dessert plus it sets up beautifully for clean slices which means it's perfect for serving at gatherings and everyone always asks for the recipe because they can't believe the difference the pecan crust makes.

Featured in Reliable Dessert Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 20:13:11 GMT
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A slice of pumpkin pie topped with whipped cream and pecans on a plate, with pumpkins in the background. Pin it
A slice of pumpkin pie topped with whipped cream and pecans on a plate, with pumpkins in the background. | alicesrecipes.com

My Family's Favorite Fall Pie

I've been perfecting this twist on classic pumpkin pie for years and it's become our most requested holiday dessert. The buttery crust packed with crunchy pecans takes that silky pumpkin filling to a whole new level. Trust me once you try this version you'll never go back to regular pumpkin pie.

Why This Recipe Is Special

Adding crushed pecans to the crust was one of those happy kitchen experiments that turned out amazing. The nutty crunch against that creamy spiced filling creates something truly magical. This is the pie that disappears first at every holiday gathering.

For Your Perfect Crust

  • • Basic Flour: 1¼ cups plus extra for rolling out
  • • Crushed Pecans: ½ cup processed until fine
  • • Sweet Touch: 1 tablespoon sugar
  • • Simple Salt: ¼ teaspoon brings out all the flavors
  • • Cold Butter: ½ cup cut into small cubes
  • • Ice Water: 3-4 tablespoons just enough to bring it together
A top-down view of a pumpkin pie topped with chopped pecans, surrounded by small decorative pumpkins and a linen cloth. Pin it
A top-down view of a pumpkin pie topped with chopped pecans, surrounded by small decorative pumpkins and a linen cloth. | alicesrecipes.com

For That Silky Filling

  • • Pure Pumpkin: 1¾ cups from your favorite can
  • • Rich Milk: ¾ cup evaporated milk
  • • Sweet Milk: ½ cup sweetened condensed milk
  • • Fresh Eggs: 2 large lightly beaten
  • • Warm Spices: 1½ teaspoons pumpkin pie spice
  • • Balancing Salt: ½ teaspoon kosher salt

Let's Make Your Pie

Start With The Crust
Pulse those pecans into crumbs add your dry ingredients then work in that cold butter. Add just enough water to make it come together then chill it.
Shape Your Crust
Roll it out on a floured surface fit it in your pie plate and make it pretty around the edges. Pop it back in the fridge.
Mix Up The Filling
Whisk together your pumpkin eggs spices and salt then stir in both milks until silky smooth.
Bake It Beautiful
Pour that filling in start hot at 425°F for 15 minutes then drop to 350°F for about 35-40 minutes. Let it cool completely before slicing.
A slice of pumpkin pie topped with whipped cream, pecans, and a sprinkle of cinnamon, sitting on a white plate next to a metal pie server and surrounded by pecans and a pumpkin in the background. Pin it
A slice of pumpkin pie topped with whipped cream, pecans, and a sprinkle of cinnamon, sitting on a white plate next to a metal pie server and surrounded by pecans and a pumpkin in the background. | alicesrecipes.com

My Best Pie Tips

  • • Keep It Cold: Cold dough equals flaky crust if it gets warm pop it back in the fridge
  • • Fresh Option: Using fresh pumpkin? Strain it really well first
  • • No Mess: Always bake on a sheet pan catches any drips
  • • Plan Ahead: Make your crust or whole pie a day early no stress

Frequently Asked Questions

→ Why use ice cold water in the crust?

Cold ingredients help create a flaky crust by keeping the butter from melting before baking.

→ Can I make this ahead?

Yes, make up to 2 days ahead and store in the refrigerator. The crust can be made and frozen for up to 3 months.

→ Why does the temperature change during baking?

The initial high heat helps set the crust, then lower heat ensures the filling cooks evenly without curdling.

→ Can I use fresh pumpkin?

Yes, but strain well to remove excess moisture. Canned pumpkin provides more consistent results.

→ How do I know when it's done?

The center should be set but still slightly jiggly. It will continue to set as it cools.

Pecan Crust Pumpkin Pie

A creamy pumpkin pie with warm fall spices, nestled in a homemade butter crust infused with crushed pecans.

Prep Time
20 Minutes
Cook Time
55 Minutes
Total Time
75 Minutes
By: Fati Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 cup all-purpose flour.
02 1/2 cup pecans.
03 1/2 teaspoon salt.
04 1/2 teaspoon sugar.
05 6 tablespoons cold butter, cubed.
06 4 tablespoons ice water.
07 1 can (15oz) pumpkin puree.
08 1 cup evaporated milk.
09 1 can (14oz) sweetened condensed milk.
10 1/2 teaspoon kosher salt.
11 2 teaspoons pumpkin pie spice.
12 2 large eggs.

Instructions

Step 01

Process pecans until crumbly. Add flour, salt, sugar. Pulse with cold butter. Add ice water. Form into disk.

Step 02

Roll on floured surface. Transfer to 9-inch pie plate. Chill if dough gets warm.

Step 03

Beat eggs. Mix in pumpkin, spices. Stir in both milks.

Step 04

Pour filling in crust. Bake for 15 minutes at 425°F. Reduce to 350°F and bake 35-40 minutes more. Cool for 2 hours.

Notes

  1. Perfect fall dessert.
  2. Use cold ingredients.
  3. Can make ahead.
  4. Freezer friendly crust.
  5. Traditional holiday pie.
  6. Great for Thanksgiving.

Tools You'll Need

  • Food processor.
  • 9-inch pie plate.
  • Rolling pin.
  • Mixing bowls.
  • Measuring cups.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, milk).
  • Eggs.
  • Wheat (flour).
  • Tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 257
  • Total Fat: 18 g
  • Total Carbohydrate: 19 g
  • Protein: 6 g