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Cozy Classic Pumpkin Pie with Salted Pecan Crust

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A silky, spiced pumpkin pie with a buttery, toasted pecan crust that adds a nutty crunch and a hint of salt. This recipe is a tribute to family memories and comfort food, perfect for holidays or cozy evenings.

Ingredients

Scale
  • 1 ½ cups pecan halves, toasted
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • ½ teaspoon fine sea salt, plus extra for sprinkling
  • 1 cup all-purpose flour
  • 1 large egg yolk
  • 1 tablespoon cold water (if needed)
  • 1 can (15 oz) pumpkin puree (100% pumpkin)
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Let cool completely.
  2. In a food processor, combine cooled pecans, sugar, flour, and salt. Pulse until finely ground (like coarse sand). Add melted butter and egg yolk; pulse until mixture clumps together. If too dry, add cold water 1 teaspoon at a time.
  3. Press dough evenly into a 9-inch pie dish, using fingers or a measuring cup. Prick bottom with a fork. Freeze for 15 minutes.
  4. Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F for 12 minutes. Remove parchment and weights; bake 8-10 minutes more until dry and lightly golden. Sprinkle with a pinch of sea salt. Set aside to cool. Keep oven on.
  5. In a large bowl, whisk pumpkin puree and brown sugar until smooth. Add eggs one at a time, whisking well. Add heavy cream and vanilla; whisk until combined.
  6. In a small bowl, mix cinnamon, ginger, nutmeg, cloves, and salt. Add to pumpkin mixture and whisk until smooth. Do not over-whisk.
  7. Pour filling into pre-baked crust. Bake at 350°F for 50-55 minutes, until edges are set and center jiggles slightly. Tent edges with foil if browning too quickly.
  8. Cool completely on a rack (about 2 hours). Refrigerate for at least 4 hours or overnight before serving.

Notes

Don’t skip blind baking the crust to avoid sogginess. Use room temperature ingredients for a smooth filling. The jiggle test is key: center should wobble slightly when done. Cool completely before slicing. For best flavor, refrigerate overnight.

Nutrition

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

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