Pumpkin Pie with a Crunchy Pecan-Infused Crust

This Pumpkin Pie with Pecan Crust combines a creamy custard like spiced pumpkin filling with a buttery pecan-infused crust for a delicious twist on the classic dessert. Perfect for fall gatherings like Thanksgiving, this pie offers a delightful balance of smooth texture and crunchy goodness.

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Pumpkin Pie with Pecan Crust

If you are ready to take your pie game to the next level this recipe for Pumpkin Pie with a Crunchy Pecan Crust is the perfect twist on a classic. It doesn’t stray too far from a classic pumpkin pie just enough to make it unique and step above a traditional pumpkin pie recipe. The filling is a creamy version of pumpkin pie with help from the different canned milks this pie edges of the line between custard and pie, it is silky and smooth. The crust is what really brings this pie over the top, pecans are crushed and added to buttery pie dough making a flaky yet crunchy and beautifully flavored pie crust!

I think once you make this version you are never going to want to go back to a classic pie crust for your pumpkin pies. It will monumentally have a place on the thanksgiving dinner table for years to come as one of your favorite recipes. 

Equipment You’ll Need

• Food processor (for making the crust)
• 9-inch pie plate
• Rolling pin
• Large mixing bowl
• Whisk or fork (for beating the eggs)
• Spatula
• Measuring cups and spoons
• Plastic wrap (for chilling the dough)
• Wire cooling rack (for cooling the pie)

Ingredients

For the Crust:

• All-Purpose Flour – Make sure you have extra sitting close for rolling out the pie dough.
• Pecans – For that delicious added crunch since we are processing these up they can be either pecan halves or pieces of pecan halves. 
• Salt – For flavoring the pie dough.
• Sugar – Just a little added sweetness for the pie dough.
• Unsalted Butter – Cold butter is the key to a flaky, tender crust. Try to work quickly, and handle the dough as little as possible to prevent the butter from melting.
• Ice-Cold Water – You want to make sure that you pour a glass of water and add ice and scoop the water from there, the sink probably won’t have cold enough water, you want to keep your pie dough cold for the best results.

For the Filling:

• Pumpkin Puree – Use 100% pumpkin purée not the premade canned pumpkin pie filling!
• Evaporated Milk – In the can, usually will be found near the baking aisle in the grocery store.
• Sweetened Condensed Milk – Some as the evaporated milk this will be found near the baking area of the grocery store.
• Kosher Salt – A little salt for flavor.
• Pumpkin Pie Spice – Made up of ground cinnamon, ginger, nutmeg, allspice, and cloves. This is readily available during the holiday season at the store, you can also make it yourself using my recipe Homemade Pumpkin Pie Spice.
• Eggs – And large eggs.

Instructions

Preheat your oven to 425°F. While the oven heats up, start preparing the crust.

For the Crust

In the bowl of a food processor, pulse the pecans until they’re broken into fine crumbs.

Add the flour, salt, and sugar, and pulse to combine with the pecans.

Add the chilled butter pieces and pulse 5-6 times until you get a mixture of small crumbs.

Gradually add the ice-cold water, pulsing 5-6 more times until the dough forms small clumps.

Turn the dough out onto a clean lightly floured surface. Using your hands, gently form it into a ball or disk. If you’re not using it immediately, wrap the dough in plastic and store it in the refrigerator.

Roll the dough out on a well-floured surface, adding extra flour as needed if the dough is sticky. Carefully transfer the rolled-out crust to a 9-inch pie plate. If the dough becomes too soft or sticky to handle, let it rest in the fridge to firm up before continuing. Set the crust aside.

For the Pumpkin Filling

In a large bowl, lightly beat the eggs with a whisk or fork.

Stir in the pumpkin puree, salt, and pumpkin pie spice until combined.

Slowly add the evaporated milk and sweetened condensed milk, stirring gently until the mixture is smooth and well-blended.

Assemble the Pie

Pour the prepared pumpkin filling into the crust-lined pie plate.

Place the pie in the preheated oven on the middle oven rack and bake at 425°F for 15 minutes.

After 15 minutes, reduce the oven temperature to 350°F and continue baking for another 35-40 minutes, or until the center of the pie is set and no longer looks watery and the crust is golden brown. 

Cool and Serve
Allow the pie to cool on a wire rack for at least two hours before serving. This cooling time helps the pie set fully, ensuring a clean slice. Serve at room temperature or refrigerate until ready to serve. Great with a dollop of whipped cream (whip together some heavy cream and maple syrup for the ultimate pie topping)!

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