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The Ultimate Pumpkin Pie with Salted Pecan Crust

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This pumpkin pie features a salted pecan crust that adds incredible crunch and a savory note, making the creamy, spiced filling taste even better. It’s a crowd-pleaser that’s perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ½ cups (180g) pecans, finely chopped
  • 1 ¼ cups (150g) all-purpose flour
  • ½ cup (1 stick, 113g) unsalted butter, cold and cubed
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon salt, plus extra for sprinkling
  • 3–4 tablespoons ice water
  • 1 can (15 oz, 425g) pumpkin puree
  • 1 cup (240ml) heavy cream
  • 2 large eggs plus 1 yolk
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. In a food processor, pulse the pecans, flour, sugar, and salt until the pecans are finely ground and everything is combined. Add the cold, cubed butter and pulse until the mixture looks like coarse meal, with pea-sized pieces of butter still visible.
  2. Add 3 tablespoons of ice water and pulse again. The dough should just hold together when you squeeze it. If it’s too dry, add the remaining tablespoon of water. Turn the dough out onto a piece of parchment paper, shape it into a disk, and wrap it up. Refrigerate for at least 30 minutes.
  3. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 12-inch circle, about ¼-inch thick. Carefully transfer the dough to your pie dish and gently press it into the bottom and up the sides. Trim the overhang to about ½ inch and crimp the edges.
  4. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 8-10 minutes, until the crust is lightly golden and looks dry. Let it cool slightly.
  5. Reduce the oven temperature to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, and egg yolk until smooth. Add both sugars, the pumpkin pie spice, vanilla, and salt, and whisk until fully combined.
  6. Pour the filling into the pre-baked crust. Bake for 50-60 minutes. The center should be set but still have a slight jiggle. If the edges of the crust start browning too quickly, tent them with foil.
  7. Let the pie cool completely on a wire rack — at least 2 hours. Just before serving, sprinkle the top with a pinch of flaky sea salt.

Notes

Keep all ingredients cold for the crust. Blind baking is essential to prevent a soggy bottom. Let the pie cool completely before slicing. The pie tastes even better the next day.

Nutrition

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

Find it online: https://cookluma.com/the-ultimate-pumpkin-pie-with-salted-pecan-crust/