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Pumpkin pie with spice nut crust recipe is made with pecans & butter with a rich creamy pumpkin filling with ground cinnamon, ginger and allspice. The secret ingredient with this pie is Sweetened Condensed milk instead of evaporated milk. Baked until golden brown, the pie performs beautifully with no cracks or separation from the crust! YUM!!!

With all the baking and cooking that we do over the holidays this pie takes just a few minutes to create. The crust is made in a food processor which speeds up the process. One tip- if you lay out all of your ingredients and preheat your oven before you start the process this will save time and your oven will be at the right temperature when you are ready to bake. Bake on a double lined baking sheet for stability and even baking.

So.. just plan ahead to make baking a breeze.

How to Make Pumpkin Pie Recipe

Preheat oven to 425. Place oven rack in middle of oven.

Chop the pecans with a food processor fitted with steel blade. If you haven’t toasted the pecans, do so now by spreading the nuts on a baking sheet and pop in oven for 5 minutes. Watch carefully so they nuts do not burn.

Making the Crust

In a medium mixing bowl, toss together, flour, brown sugar, ground cinnamon and salt. Melt butter in microwave on high for 40 seconds or until melted. Toss butter with dry ingredients. I like to use a fork to blend it together. If you need to add more butter, do so but make sure it isn’t too wet. Once the dough when pinched together holds it’s shape, press into a lightly greased 9″ pie plate. I used cooking spray to coat the pie plate. Bake in preheated oven for 7 minutes. Remove from oven and prepare filling.

What Kind of Pumpkin do you use?

I am so glad you asked that question. I use and recommend Libby’s pumpkin puree, not the pie filling, but only puree meat. This product has the best consistency and will create a pretty pumpkin pie color.

Pie Filling Meets Crust

In a medium mixing bowl, add all ingredients for the filling and whip by hand or use a mixer. It is very simple to use a whisk to blend the ingredients. Pour into the pre baked crust. Important: Reduce oven to 350. Bake for 50-55 minutes. If the outer edges of crust turn brown before the center is set, cover outer edges with foil.

Pie is done with center puffs up and is slightly firm. It will continue to bake as it sits on your counter. Chill before serving. Serve with fresh whipped cream and toasted pecans if desired

Heres’ the Recipe

Pumpkin Pie with Spice Nut Crust |Recipe

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Author: Liz Bushong
Yield: 1-9" pie-6-8 servings 1x

Ingredients

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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

Filling:

1–16oz can pumpkin puree-*tested Libby’s

1–14 oz can sweetened condensed milk

2 eggs, beaten

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger and nutmeg

1/4 teaspoon salt

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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.
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.

Topping option: Praline Almond or Pecan Topping Crumble.

Praline Almond Topping Ingredients:
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.

Instructions:

Combine all ingredients, stir well. Spoon topping evenly over baked pie, then bake an additional 15 minutes to brown.

Notes

Great pumpkin pie for Fall and Holidays. No filling separation from the crust or cracking on the top. This has been a recipe in our family for many years. I think the original recipe was from Southern Living or Midwest Living? It has been adapted with the different toppings over the years.

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Hope you will try this recipe. We have used this recipe on many occasions especially for Thanksgiving! It has been in our family many years. I think the original recipe came from Southern Living about 20 years ago. The pie plate is glass but you can bake the pie in any decorative pie pan or large tart pan.

Enjoy!!! Happy Thanksgiving!

Other Ideas You Might Like to Try:

Try this as a garnish for the Pumpkin Pie