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Nut-Crusted Pumpkin Pie

Print Recipe
Course Dessert

Ingredients

Crust

  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 1 1/4 cup flour
  • 1/2 cup chopped nuts (pecans, walnuts)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla

Pie Filling

  • 2 eggs
  • 2 cups canned pumpkin
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 (13 oz) can evaporated milk

Instructions

For crust

  • Mix butter and brown sugar in a large bowl. Stir in remaining ingredients just until crumbly. Press mixture into a 10” or deep 9” pie plate.

For pie

  • Preheat oven to 425. Slightly beat eggs in a large bowl; stir in pumpkin, brown sugar, salt, and spices until smooth. Gradually stir in evaporated milk. Pour mixture into nut cookie crust. Cover edges with aluminum foil to prevent excessive browning. Bake at 425 for 15 minutes. Reduce oven temperature to 350 and bake another 45 to 55 minutes or until a knife inserted near the center comes out clean. Cool pie before serving.