This 5-ingredient pumpkin pie with pecan crust is an easy Thanksgiving dessert that you can make ahead or at the last minute. It's the easiest pumpkin pie recipe ever!
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Are you looking for an easy, fast dessert for Thanksgiving? How about a famous holiday pie made easy? This creamy pumpkin pie with pecan crust is just as delicious as the classic but without the hassle of making, chilling, and rolling the crust.
Working time: 20 minutes
Baking time: 40 minutes
Ingredients: 6 main ingredients + 2 optional for the topping
No mixer
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My family, who was never keen on pumpkin pies, adores this simple recipe. It must be the flavorful, crunchy pecan crust and the presence of sweetened condensed milk in the filling; that's one ingredient I can always count on; my husband and my daughter would spoon it directly out of the can if I let them.
They also love this Creamy Philadelphia Pumpkin Cheesecake and these incredible Condensed Milk Brownies.
Recipe ingredients
Graham crackers: You will need 9 sheets, about 1 โ cups when crushed.
Pecan nuts are a delightful addition to that crust; they add flavor and a bit of extra crunch. Try this Moist Pecan Banana Bread, too; you will love it!
Pumpkin puree from a can. Not to be confused with pumpkin pie filling, this easy dessert only needs pure pumpkin puree. If you have more pumpkin puree, make these Pumpkin Puree Muffins.
Unsweetened condensed milk is a great shortcut when it comes to making pie fillings. It replaces eggs, sugar, and dairy, making the desserts sweet, incredibly smooth, and creamy. It also speeds up and makes the recipe easier to whip up.
Pumpkin pie spice mix: This is a standard spice mix for making pumpkin desserts. I use it liberally for pumpkin pies and muffins and even add a pinch to pumpkin soups sometimes.
Substitute with a mixture of spices: 1 teaspoon cinnamon, โ teaspoon nutmeg, ยฝ teaspoon ground ginger, โ teaspoon allspice, and a tiny pinch of salt OR 2 teaspoons of carrot cake spice mix.
See the recipe card for full information on ingredients and quantities.
How to make pumpkin pie with pecan crust?
Step #1: Finely crush the pecans and the crackers in a food processor. Transfer the mixture to a bowl, add melted butter and mix.
Step #2: Press them into a pie dish. Refrigerate the pecan crust while you make the filling.
Step #3: Mix all the filling ingredients using an egg whisk or spoon until smooth. Scrape the bowl's walls with a rubber spatula to ensure everything is well-mixed.
Step #4: Pour the pumpkin mixture into the pie graham and pecan pie shell.
Step #5: Bake pecan crust pumpkin pie in the preheated oven for about 40 minutes or until almost firm. The filling should still jiggle slightly in the middle, and a knife inserted 1 inch from the graham crust should come out clean. Cool on a wire rack.
How to serve pumpkin pie?
Let the pumpkin pie with pecan crust cool completely. If you have the time, it's preferable to cover it with plastic wrap and refrigerate it for several hours or until the next day.
Slice it directly into the pie dish.
Serve it with a dollop of whipped cream or cream fraiche mixed with a bit of brown sugar. However, the topping is optional; you will still love the pie without it.
You can also serve this delicious pumpkin pie with vanilla ice cream.
Recipe FAQ
You can also use a store-bought graham cracker crust or a traditional pie crust, either homemade or store-bought.
I don't need it. The crackers are sweet enough to make the crust, and sweetened condensed milk is more than sweet.
Refrigerate it in a pie container or cover it with plastic wrap or aluminum foil. It will last for about 3-4 days.
Freeze (without the whipped cream) in an airtight container for 2- 3 months. Thaw it in the refrigerator.
You can freeze the leftover slices or the whole pie well wrapped in plastic and then aluminum foil.
More quick desserts for Thanksgiving
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Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
๐ Recipe
Pumpkin Pie with Pecan Crust
Equipment
- Food processor
- Pie dish 9 inches (23 cm)
Ingredients
Pecan crust:
- 9 full sheets graham crackers 1 โ cups crumbs/ 140 g, Note 1
- 1ยฝ cups pecans chopped, 200 g
- 6 tablespoons unsalted butter
Pumpkin pie filling:
- 1 can pumpkin puree 15 oz/ 425 g, Note 2
- 1 can sweetened condensed milk 14 oz/ 400 g
- 2 teaspoon pumpkin spice mix Note 3
Garnish (optional):
- 1 cup heavy cream chilled
- 2 tablespoons sugar or to taste
Instructions
- Preheat the oven to 375ยฐF (190ยฐC).
Pecan crust:
- Process the pecans and the graham crackers in a food processor until coarsely ground; don't overmix, or the pecans will turn to nut butter. Transfer the mixture to a large bowl.1ยฝ cups pecans + 9 full sheets graham crackers
- Melt the butter and mix it well with the crumbs. Press the mixture into the pie dish. Refrigerate while you make the filling.6 tablespoons unsalted butter
Filling:
- Mix: Place the pumpkin puree, sweetened condensed milk, and spices in a medium bowl. Stir them well with an egg whisk or spoon until completely smooth (no lumps). Pour the mixture into the pie dish.1 can pumpkin puree + 1 can sweetened condensed milk + 2 teaspoon pumpkin spice mix
- Bake for about 40 minutes or until almost firm. The filling should still jiggle slightly in the middle, and a knife inserted 1 inch (2.5 cm) from the pecan crust should come out clean.
- Let cool entirely on a wire rack. Refrigerate (covered with plastic wrap) for several hours before serving (Note 4).
Serve:
- Whip the cold heavy cream for about 20-30 seconds on medium speed.1 cup heavy cream/ 250 ml + 2 tablespoons sugar
- Add the sugar and beat the cream on high speed until slightly stiff peaks form. Don't overbeat.
- Garnish the pumpkin pie with whipped cream just before serving.
Notes
- Crust: You can replace the pecan crust with a store-bought graham cracker crust or regular pie crust, or you can make the crust with gingersnaps or other sweet biscuits.
- Pure pumpkin puree, not pumpkin pie filling.
- Substitute pumpkin spice with a mixture of spices: 1 teaspoon cinnamon, โ teaspoon nutmeg, ยฝ teaspoon ground ginger, โ teaspoon allspice, and a tiny pinch of salt OR 2 teaspoons of carrot cake spice mix.
- Make in advance: You can make the pie a day in advance, cool it, and refrigerate it until ready to serve.
Lori says
No eggs?
Adina says
No eggs.