Pumpkin Pie with Pecan Crust

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Servings servings

Calories 504kcal

Author Adina

Equipment

Food processor
Pie dish 9 inches (23 cm)

Ingredients

Pecan crust:

9 full sheets graham crackers 1 ⅓ cups crumbs/ 140 g, Note 1
1½ 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 375°F (190°C).

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.
1½ 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, ⅛ teaspoon nutmeg, ½ teaspoon ground ginger, ⅛ 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.

Nutrition