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Classic Pumpkin Pie with Easy Salted Pecan Crust

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A classic pumpkin pie with a crunchy, salty pecan crust that adds incredible texture and flavor. Perfect for Thanksgiving or any fall gathering, this easy recipe comes together quickly with simple ingredients.

Ingredients

Scale
  • 1 ½ cups pecan halves (raw, unsalted)
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon flaky sea salt
  • 2 tablespoons granulated sugar (optional)
  • 1 can (15 oz) pumpkin puree (100% pumpkin)
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven.
  2. Make the pecan crust: Add the pecan halves to your food processor and pulse until they’re finely ground but still have some texture—think coarse sand. Transfer to a medium bowl. Add the melted butter, salt, and sugar (if using). Stir until well combined and the mixture holds together when pressed.
  3. Press the crust into the pie dish: Dump the pecan mixture into a 9-inch pie dish. Using your fingers and the bottom of a measuring cup, press it firmly into the bottom and up the sides, about ¼ inch thick. Place the crust in the refrigerator while you make the filling.
  4. Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Add the spices: In a small bowl, combine the cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle over the pumpkin mixture and whisk until evenly incorporated.
  6. Assemble the pie: Remove the crust from the refrigerator. Pour the filling into the crust, spreading it evenly with a spatula.
  7. Bake the pie: Place the pie on the middle rack and bake for 50-60 minutes, until the edges are set and the center still jiggles slightly when shaken. A knife inserted about 1 inch from the edge should come out clean.
  8. Cool completely: Transfer the pie to a cooling rack and let it cool to room temperature, about 2 hours. Serve immediately or refrigerate for later.

Notes

If the edges of the crust start browning too quickly, loosely cover them with strips of aluminum foil or a pie shield ring. Let the pie cool completely before slicing to avoid runny filling. For best results, make a day ahead and refrigerate.

Nutrition

Keywords: pumpkin pie, pecan crust, salted pecan, Thanksgiving dessert, fall baking, easy pie recipe

Find it online: https://dinadishes.com/classic-pumpkin-pie-with-easy-salted-pecan-crust/