The quick crust for this pumpkin pie is made with raw pecans, a flavorful counterpoint to the traditional spiced filling. (Plus, it makes the recipe naturally gluten-free!) For best results, use full-fat canned evaporated milk, and be sure to chill the pie overnight to let it set completely.
Ingredients
For the Crust
- 3 cups raw pecans
- 6 tbsp. light brown sugar
- 1 tsp. cinnamon
- 1⁄2 tsp. kosher salt
- 6 tbsp. butter, cubed
For the Filling
- 15 oz. canned pumpkin
- 2 eggs
- 12 oz. canned evaporated milk
- 1 tsp. vanilla extract
- 1 cup light brown sugar
- 1 tsp. cinnamon
- 1⁄2 tsp. ground nutmeg
- 1⁄2 tsp. ground ginger
- 1⁄4 tsp. ground cloves
- 1 tbsp. cornstarch
- 1⁄2 tsp. salt
- Lightly sweetened whipped cream, for serving
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Instructions
Step 1
Preheat oven to 350° with rack in the middle position. Pulse pecans, brown sugar, cinnamon, and salt in food processor until coarsely chopped. Add butter and pulse until mixture is finely ground and holds together like damp sand. Press most of the pecan mixture into deep dish 9" pie plate, reserving 1⁄4 cup remaining crumb mixture for topping. Bake 8–10 minutes until lightly colored and fragrant. Set aside until ready to fill.
Step 2
Whisk pumpkin and eggs until well blended. Whisk in milk, vanilla, sugar, spices, cornstarch, and salt. Pour filling into prepared crust. Bake 45–50 min. until filling is lightly set, covering edges of crust with foil if they begin to darken too quickly. Sprinkle reserved pecan mixture over top of pie and continue to bake 15–20 min. until filling is completely set at center and crust and topping are dark golden. Allow to cool at least two hours or overnight before serving. Serve with whipped cream.
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