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Best Easy Pumpkin Pie with Salted Pecan Crumble

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A creamy, spiced pumpkin pie topped with a crunchy salted pecan crumble. This easy recipe comes together in under an hour and is perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • ¼ cup unsalted butter, melted
  • ¼ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon flaky sea salt (like Maldon)
  • ½ teaspoon cinnamon

Instructions

  1. Make the crust first. In a large bowl, whisk together the flour and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Drizzle in ice water one tablespoon at a time, mixing with a fork after each addition. Stop when the dough holds together when you squeeze a handful.
  2. Chill the dough. Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll out the crust. On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish. Press it into the bottom and sides without stretching. Trim the overhang to about ½ inch, fold it under, and crimp the edges.
  4. Blind bake the crust. Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until the bottom looks dry and lightly golden. Let it cool slightly.
  5. Make the pumpkin filling. In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Pour in the heavy cream, pumpkin pie spice, and salt. Whisk until fully combined and silky.
  6. Pour and bake. Place the blind-baked crust on a baking sheet. Pour the filling into the warm crust. Bake at 375°F (190°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes. The edges should be set, but the center should still jiggle slightly when gently shaken.
  7. Make the salted pecan crumble. While the pie bakes, combine the chopped pecans, melted butter, brown sugar, flour, and cinnamon in a small bowl. Stir until everything is evenly coated and clumps together. Set aside.
  8. Add the crumble topping. About 10 minutes before the pie is done baking, carefully pull the pie out of the oven and sprinkle the pecan mixture evenly over the top. Return the pie to the oven for the final 10 minutes.
  9. Cool completely. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Sprinkle the flaky sea salt over the top while the pie is still slightly warm so it sticks. Let it cool completely before serving.

Notes

For a gluten-free version, use a 1:1 gluten-free baking blend for the crust and almond flour for the crumble. For dairy-free, use cold vegan butter and full-fat coconut cream. The pie tastes even better the next day as the spices meld together.

Nutrition

Keywords: pumpkin pie, pecan crumble, Thanksgiving dessert, easy pumpkin pie, salted pecan

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