How do you make a Thanksgiving classic pumpkin pie even better? Replace your basic pie crust with this delicious pecan sandy cookie crust instead!
Pecan candies bring a delicious buttery, nutty goodness to everyone’s all-time favorite holiday pie. The unexpected twist adds some mild fun without upsetting the pumpkin pie purists.
Note: Process cookies in a food processor or place cookies in a zip-top bag and crush with a heavy rolling pin.
Pumpkin pie with a pecan sandy crust
For the crust:
- 2 cups pecan shortbread cookie crumbs (about 1 package of Keeblers Pecan Sandies or 20 cookies)
- 5 tbsp melted butter
- 1/4 tsp salt
For the pie:
- 3/4 cup sugar
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 2 large eggs
- 1 can (15 ounce) pure pumpkin puree (Libby’s 100% pure pumpkin is my favorite)
- 1 can (12 fl. ounce) Evaporated Milk
- Whipped cream (optional)
- Heat oven to 350ºF.
- In a medium bowl, combine all ingredients. Mix until crumbs are well coated with butter.
- Press mix evenly into the bottom and up the sides of a slightly-deeper than normal 9-inch pie pan.
- Bake for about 10 minutes or until crust starts to lightly brown. Set aside to cool.
- Preheat oven to 425ºF.
- In a small bowl, mix the sugar, cinnamon, salt, ginger, and cloves.
- In a large bowl, add pumpkin, eggs, and sugar mixture. Stir until combined.
- Gradually pour in evaporated milk and stir until combined.
- Pour mixture into pecan sandy pie shell.
- Bake pie at 425ºF for 15 minutes. Then reduce temperature to 350ºF, and bake for another 40 to 50 minutes. Pie is ready when a toothpick inserted in the center comes out clean.
- Remove pie from oven and let cool on wire rack for 2 hours. Serve immediately with whipped cream.
- Refrigerated the leftovers quickly!
Try this recipe: Pumpkin oatmeal morning breakfast.