Pecan-Crusted Pumpkin Pie

A slice of pecan crust pumpkin pie on a white plate with a forkful of pie.

5 from 1 vote

Pecan-Crusted Pumpkin Pie with a silky spiced pumpkin filling and topped with cream and roughly-chopped pecans, the perfect dessert for Thanksgiving, but also throughout the Harvest season. It's incredibly easy to make with a few simple ingredients, and it's a failproof recipe for sure.

Prep Time10

Cook Time55

Cooling Time1

Total Time2 5

Course: Dessert

Cuisine: American

Servings: pie

Calories: 3410kcal

Author: Daniela Apostol

Ingredients

For the crust

250 g digestive biscuits (Graham crackers - 3 cups)
125 g melted butter (½ cup)
50 g roasted pecans ( ½ cup, plus extra for topping the pie)

For the filling

1 tin pumpkin puree (425 g, 15 oz)
2 eggs
250 ml full-fat milk (1 cup)
50 g light brown sugar (¼ cup)
100 g granulated sugar (½ cup)
1 teaspoon mixed spice ( pumpkin pie spice)
1 teaspoon ground cinnamon
125 ml whipped cream for topping (optional)

Metric - US Customary

Instructions

Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Add the digestive biscuits and pecans to a blender or food processor and blitz to a breadcrumb-like texture.
Add the melted butter and blitz again to incorporate.
Transfer the mixture to a flan/quiche tin and use the back of a spoon to press the mixture down very well onto the bottom and sides of the tin.
Bake for 10 minutes.
For the filling, add all the ingredients apart from the cream and extra pecans to a large mixing bowl.
Use a hand mixer to beat everything well to a smooth consistency.
Pour the mixture onto the baked crust.
Decrease the temperature to 180 degrees Celsius (350 Fahrenheit) and bake the pie for 45 minutes until the filling is set.
Remove it from the oven and leave it to cool down completely.
Top with piped cream and roughly-chopped pecans.

Video

Notes

The pecan crust will shrink slightly in the oven, but not to worry, that's absolutely fine. Just make sure that when you press the pecan mixture onto the sides of the tin before baking, you go all the way to the top.
Press the crust firmly otherwise it can fall apart, we need a good crust for the filling to be poured into. It is crucial to prebake the crust before adding the filling to it - not to worry, it will not burn when the filling stays in the oven for the extra 45 minutes.

Nutrition