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Pumpkin Pie with a Crunchy Pecan Crust

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  • Author: Mia
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This pumpkin pie features a creamy, warmly spiced filling baked in a buttery pecan crust for the perfect balance of smooth and crunchy textures. A comforting dessert ideal for holidays and fall gatherings.

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 cup evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ½ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1 cup all purpose flour
  • ½ cup pecans
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 6 tablespoons cold unsalted butter, cubed into marble sized pieces
  • 4 tablespoons ice cold water

Instructions

  1. Preheat the oven to 425°F.
  2. Add the pecans to a food processor and pulse until they form coarse crumbs.
  3. Add flour, salt, and sugar to the food processor and pulse to combine.
  4. Add the chilled butter and pulse 5–6 times until the mixture resembles mixed-sized crumbs.
  5. Add the ice cold water and pulse another 5–6 times until small crumbs form.
  6. Transfer the dough onto a clean floured surface and gently shape into a disk. Wrap and chill if not using immediately.
  7. Roll out the dough on a floured surface and carefully transfer it to a 9-inch pie plate. Chill briefly if the dough becomes too soft.
  8. In a large bowl, beat the eggs gently. Stir in the pumpkin puree, kosher salt, and pumpkin pie spice.
  9. Add the evaporated milk and sweetened condensed milk and mix until smooth.
  10. Pour the filling into the prepared pie crust.
  11. Bake on the middle rack for 15 minutes at 425°F.
  12. Reduce the oven temperature to 350°F and continue baking for 35–40 minutes or until the center is set and no longer watery.
  13. Cool the pie for at least 2 hours before serving. Refrigerate leftovers.

Notes

  • Chill the dough if it becomes too warm while rolling to make handling easier.
  • Serve with whipped cream for an extra indulgent dessert.
  • The pie can be made a day ahead and stored in the refrigerator.
  • Toast extra pecans for garnish and added crunch.
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 320 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 85 mg

Find it online: https://homecooksimple.com/pumpkin-pie-with-a-crunchy-pecan-crust/