Pumpkin Pie with Nutty Crust - A Perfect Fall Dessert

If you're looking for a comforting dessert that captures the essence of fall, this pumpkin pie with a nutty crust is the answer! It combines the smooth, velvety texture of pumpkin filling with the rich crunch of a nutty, buttery crust. This unique twist on the classic pumpkin pie is perfect for holiday celebrations, family gatherings, or simply enjoying a cozy dessert after dinner. Below, we break down the steps and ingredients to make this delicious pumpkin pie that will leave everyone asking for seconds.

Ingredients for the Nutty Crust

• 1 ½ cups of all-purpose flour – The base for the crust.
• ½ cup of unsalted butter – It adds the right amount of richness to the crust.
• 1/4 cup of sugar – For a slight sweetness.
• ½ cup of finely chopped nuts – We recommend walnuts, pecans, or almonds for their crunch and flavor.
• Pinch of salt – To enhance the other flavors.
• 2 tbsp of ice-cold water – To help bind the dough together.

Ingredients for the Pumpkin Filling

• 1 can (15 oz) of pure pumpkin puree – This gives the pie its smooth texture and classic pumpkin flavor.
• 2/3 cup of brown sugar – Adds a warm sweetness to the filling.
• 1/2 cup of heavy cream – For a rich and creamy texture.
• 2 large eggs – The eggs help set the filling.
• 1 tsp of ground cinnamon – For that signature fall spice.
• ½ tsp of ground nutmeg – Adds warmth and depth to the flavor.
• ¼ tsp of ground ginger – Complements the other spices and enhances the pumpkin.
• ¼ tsp of salt – Balances the sweetness of the filling.
• 1 tsp of vanilla extract – For a subtle depth of flavor.
• ¼ cup of milk – To adjust the consistency of the filling.

Instructions for Making Pumpkin Pie with Nutty Crust

Step 1: Preparing the Nutty Crust

Start by making the nutty crust for your pumpkin pie. In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the chilled butter, cut into small pieces, and use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs. Add in the finely chopped nuts and mix until they are evenly distributed. Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Step 2: Roll Out the Dough

After the dough has chilled, place it on a floured surface and roll it out to fit your pie dish, aiming for about a 1/8-inch thickness. Carefully transfer the rolled-out dough into a 9-inch pie pan. Gently press it into the bottom and sides, trimming any excess dough along the edges. Use a fork to poke holes in the bottom of the crust to prevent it from puffing up during baking.

Step 3: Pre-bake the Crust

Preheat your oven to 375°F (190°C). Line the crust with parchment paper or aluminum foil and fill it with pie weights, rice, or beans to prevent the crust from shrinking. Bake the crust for about 15 minutes, then remove the weights and parchment paper, and bake for an additional 5-7 minutes until the crust is lightly golden. Allow the crust to cool while you prepare the filling.

Step 4: Prepare the Pumpkin Filling

In a mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth and well-combined. Add in the eggs and mix until fully incorporated. Pour in the heavy cream, milk, and vanilla extract, whisking until the mixture is silky and smooth. The filling should have a thick, pourable consistency.

Step 5: Assemble the Pie

Once the crust is cooled, pour the prepared pumpkin filling into the crust. Smooth the top with a spatula to ensure an even layer. Bake the pie in the preheated oven at 375°F (190°C) for about 40-45 minutes, or until the filling is set around the edges but slightly wobbly in the center. To test, gently jiggle the pie. If it looks firm but with a slight wobble, it’s ready.

Step 6: Cool and Serve

Allow the pie to cool completely at room temperature before transferring it to the refrigerator. Let it chill for at least 2 hours before serving. This helps the flavors meld and gives the pie its perfect consistency. Once chilled, garnish with whipped cream or a sprinkle of cinnamon if desired.

Tips for the Best Pumpkin Pie with Nutty Crust

• Use Fresh Pumpkin: For an extra touch of flavor, you can use fresh pumpkin instead of canned puree. Simply roast a sugar pumpkin and puree it in a blender or food processor.
• Chill the Dough: Don’t skip the chilling step! It helps the dough hold its shape better during baking and results in a flaky, tender crust.
• Add Spices to the Crust: If you like a little extra spice, consider adding cinnamon or nutmeg to the crust dough for added warmth.
• Serving Suggestions: This pie pairs wonderfully with a cup of spiced tea or a hot cider, making it the perfect fall treat for any gathering or special occasion.

Conclusion

Pumpkin pie with a nutty crust is a dessert that combines the best of fall flavors and textures. The sweet and creamy pumpkin filling contrasts beautifully with the crunchy nutty crust, making every bite a delightful experience. This pie is sure to become a new favorite at your fall celebrations, whether it’s for Thanksgiving, a cozy family dinner, or a festive gathering. The addition of fresh fruit or a dollop of whipped cream can elevate this treat to new heights. Enjoy!