Pumpkin Pie with Spiced Nut Crust

Pumpkin Pie with Spiced Nut Crust has a pumpkin filling that will not separate from pie shell.  The crust is made with ground toasted pecans, flour and butter and filled with pumpkin puree, spices, and sweetened condensed milk.  Baked, cooled and garnished with fresh whipped cream.  Easy to make pie and filling for Thanksgiving and Fall Baking.

pumpkin pie whipped cream lizbushong.com

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Pumpkin Pie with Spiced Nut Crust Recipe

pumpkin pie whipped cream lizbushong.com
  • Author: Liz Bushong
  • Yield: 1-9 " pie 1x
Scale

Ingredients

Crust:

1 cup all purpose flour

1/2 cup finely chopped pecans

1/4 cup firmly packed light or dark brown sugar

1/4 cup + 2 Tablespoons butter, melted

1/2 teaspoon ground cinnamon

1/4 cup finely chopped pecans- reserved for garnish- optional

Filling:

116oz can pumpkin puree-*tested Libby’s

114 oz can sweetened condensed milk

2 eggs, beaten

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger and nutmeg

1/4 teaspoon salt

Instructions

Prepare 9 ” glass pie plate.  Do not spray pan.  Set aside.

Melt butter in microwave on high for 40 seconds or until melted

Mix flour, pecans brown sugar and cinnamon with melted butter in bowl. Toss to coat.

Form crust by pressing mixture into glass pie plate.  Form pie edges with fingers.

Bake at 425 for 7 minutes. Remove from oven, set aside until filling is prepared.

Reduce oven to 350 degrees.  Prepare filling.  Combine all ingredients in large bowl until smooth and blended.  Pour into partially baked spice nut crust.

Bake at 350 for 50-55 minutes or until center of pie is done.  Pie will have a shiny top and no cracks due to condensed milk.  Remove from oven, let cool before serving.

Serve with whipped cream, edible acorns and maple leaves if desired.

Notes

  • Topping option:  Praline Almond or Pecan topping crumble.
  • Praline Almond Topping:  2 tablespoons packed dark brown sugar, 1 egg, 2 tablespoons dark corn syrup,1 tablespoon butter, melted, and 1 cup toasted chopped almonds or pecans.  Combine all ingredients, stir well.  Spoon topping evenly over baked pie, then bake an additional 15 minutes to brown.

My favorite canned pumpkin is Libby’s.  “Perfect as the base ingredient in sweet or savory recipes, each can of LIBBY’S 100% Pure Pumpkin is all-natural and contains no preservatives. Our Dickinson variety of pumpkin goes from seed to can right here in the USA. Each 15 oz. can contains enough pumpkin to make one 9” pie.”  Quote from Libby’s website.

For more Pumpkin desserts click here. 

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