Homemade Pumpkin Pie with a Nutty Crust You’ll Love

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

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.

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.

Ingredients