Pecan Pistachio Pumpkin Pie
A nutty crust and spiced pumpkin custard filling for the perfect Thanksgiving pie
Servings: 8 slices
Cost: $6-8
Ingredients
- 1/2 cup pecan
- 1/4 cup pistachio
- 1 cup all purpose flour
- 6 Tbsp butter, melted
- 1 Tbsp white sugar
- 1 can pumpkin puree (15 oz)
- 1 can evaporated milk (12 oz)
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
Instructions
- Using a food processor or blender, crush the pecan and pistachio until they are grounded and almost flour-like consistency. Chunks are okay.
- To make the crust, mix together the nuts, flour, butter, and white sugar in a small bowl until they come together. Add 1 tsp of water at a time if the dough is too dry. It should just barely hold together. Wrap it in plastic wrap and refrigerate for 30 min.
- Remove chilled crust dough from the fridge. On a lightly floured surface, roll it out to a 12" diameter circle, or slightly larger than your 9" pie pan. Gently transfer to the pie pan and press the sides in so no air pockets exist. Remove any overhanging crust and crimp the edges if desired. Cover and place it back in the fridge as you make the filling.
- Preheat the oven to 375°F.
- For the filling, whisk together the rest of the ingredients (pumpkin, milk, spices, eggs, brown sugar). Set aside.
- Remove the crust from the fridge and pour the filling in. Bake for 45 min or until the filling stops being wobbly. The top should have a slight bounce when touched gently.
- Cool to room temperature before cutting to allow the custard to set. Top with more nuts and optional whipped cream too!
Notes
- You can replace the cinnamon, nutmeg, allspice, cloves with 2 tsp of pumpkin pie spice if that's more handy. But I highly recommend creating the mix yourself
- Don't forget to cool the pie before digging in or risk a sloppy filling!