When you want to combine your two favorite pies… I present… the PECAN PISTACHIO PUMPKIN PIE!!! Basically party in the crust and your standard (but slightly upscaled) pumpkin custard. I love how simple pumpkin pies are and I absolutely cannot resist them. They’re one of the first bakes I’ve ever made and I don’t think it gets much simpler than this. A can of pumpkin, a can of milk, eggs, maybe some sugar, throw in your favorite spices (I added cardamom to enhance that nutty goodness). The crust is a HUGE upgrade from my standard flaky crust. I kind of like my pumpkin pie crusts to be less of a flaky crust and more of a graham cracker crust, so I’d recommend really melting the butter first so it distributes evenly.
This 4P (pecan, pistachio, pumpkin, pie) dessert will be a show stopper, if not a stop-in-your-tracks kind of dessert to please all your guests if you have the self control to save it for them. If you’re looking for a Thanksgiving bake, look no further, cause we’ve got the best of both worlds, pecan pie and pumpkin pie all in one!
Okay, but if you are really looking for something else, check out these other pumpkin recipes I have!
- Caramel-Gingersnap Pumpkin Pie
- Pumpkin Layer Cake with Maple Brown Butter Frosting and Pecan Pie Filling
- Easy Pumpkin Cornbread Muffins
- Healthy Nutty Pumpkin Muffins
But seriously! This recipe is my favorite pumpkin recipe so far! I particularly like how the pecan and pistachio and hint of cardamom meld together so effortlessly and completely elevates the humble pumpkin pie. There’s no need to blind bake the crust since the nuts help absorb the liquid. And so, without further adieu, the recipe:
Pecan Pistachio Pumpkin Pie
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!
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