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Classic Pumpkin Pie with Salted Pecan Crust

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A classic pumpkin pie with a crunchy salted pecan crust, featuring a silky spiced filling that balances sweet and savory flavors. Perfect for Thanksgiving or cozy fall evenings.

Ingredients

Scale
  • 1 ½ cups pecan halves (toasted)
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ¼ cup granulated sugar
  • ½ teaspoon salt (flaky sea salt preferred)
  • ½ cup cold unsalted butter, cut into small cubes
  • 1 large egg yolk (room temperature)
  • 2–3 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed brown sugar (light or dark)
  • 2 large eggs (room temperature)
  • 1 cup heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, pulse pecan halves until finely chopped (8-10 pulses). Add flour, sugar, and salt; pulse 3-4 times to combine. Add cold butter cubes and pulse until mixture resembles coarse sand with pea-sized butter pieces. Add egg yolk and 2 tablespoons ice water; pulse until dough holds together when squeezed. If too dry, add remaining 1 tablespoon water. Turn dough onto floured surface, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
  2. Roll chilled dough on floured surface to about 12 inches in diameter, ⅛-inch thick. Transfer to 9-inch pie dish, press into corners, trim edges leaving ½-inch overhang, fold under and crimp. Line with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove parchment and weights; bake another 8-10 minutes until lightly golden. Set aside to cool slightly.
  3. In a large bowl, whisk together pumpkin puree and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla extract; whisk until combined. In a small bowl, mix cinnamon, ginger, nutmeg, cloves, and salt. Add spice mixture to pumpkin mixture and whisk until evenly incorporated.
  4. Pour pumpkin filling into pre-baked pecan crust. Smooth top with spatula. Bake at 350°F (175°C) for 45-50 minutes, until edges are set and center jiggles slightly when shaken. A knife inserted 2 inches from edge should come out clean. Place pie dish on a baking sheet before baking to catch spills.
  5. Let pie cool on wire rack for at least 2 hours. Refrigerate for another hour for clean slices. Serve at room temperature or slightly warm.

Notes

Blind bake the crust to prevent sogginess. Use room temperature ingredients for the filling. Let pie cool completely before slicing to avoid runny filling. For a gluten-free version, use almond flour instead of all-purpose flour. For dairy-free, use cold coconut oil instead of butter and full-fat coconut milk instead of heavy cream.

Nutrition

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

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