Traditional Pumpkin Pie with a Pecan Pretzel Crust
Recipe type: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 1 9-inch pie
Inspired by Canadian Living
  • 1 cup finely ground salted pretzels
  • ½ cup finely ground pecan halves
  • 2 tbsp all-purpose flour
  • ¼ cup raw cane sugar
  • ½ cup (113g) unsalted butter, melted
Pie Filling:
  • 2 cups pumpkin purée
  • 1 tbsp corn starch
  • ¾ cup raw cane sugar
  • ¼ cup + 2 tbsp pure maple syrup
  • ¾ cup heavy cream
  • 2 eggs, beaten
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1½ tsp pumpkin pie spice
  1. To make the crust, preheat the oven to 325 F (160 C) and very lightly grease a 9-inch pie plate with butter. In a medium bowl, whisk together the ground pretzels, ground pecans, flour, and sugar. Pour in the melted butter and stir together until all the dry ingredients are damp and a sandy crumb forms. Add the mixture to the prepared pie plate and press it firmly into the pan, bringing a good inch of it up the sides of the pan. Place a sheet of parchment paper carefully over the crust and weigh it down with either baking beans or rice.* Parbake the crust for 12 minutes, remove the weight, and place the crust back in the oven for another 5--7 minutes, or until the crust is a very pale golden colour. Do not over bake. Remove the crust to a wire rack to cool while you prepare the filling.
  2. To make the filling, whisk together the pumpkin purée and the corn starch in a large bowl until the starch disappears. Add the sugar, maple syrup, cream, and beaten eggs, and whisk to combine. Finally, add the salt, cinnamon, and pumpkin pie spice, and stir until incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour.**
  3. Once the pie filling has rested, preheat the oven to 350 F (180 C). Give the filling a quick stir and pour into the prepared crust, making sure to only fill the crust ¾ full. You will have a little filling left over. Bake the pie for 40--50 minutes, covering with aluminum foil at the 30 minute mark if the top of the crust looks too brown. Do not over bake the pie or you will get cracks in the filling; there should be a slight wobble at the centre of the filling, similar to a cheesecake, when you take it out. The pie will finish baking and solidify as it cools. Remove to a wire rack and allow to cool completely before serving.
  4. This pie is best eaten the day it is made, but will keep covered in the refrigerator for up to 4 days. Serve with fresh whipped cream for best results. Try my maple whipped cream for a special touch!
*I folded a rectangular piece of parchment twice (once lengthwise and once horizontal) to create a dip in the centre. I found this didn't disrupt the crust at all and was very easy to remove later.
**The resting process is crucial to developing the distinct pumpkin pie flavours. If you have time, you can make the filling and refrigerate it over night for even more flavour. 1 hour resting is the minimum.
You can make mini pies with the leftover filling! To do so, cut the crust recipe in half and bake in the same way in a 6-cup jumbo muffin tin. Pour the leftover pie filling onto the cooled crusts (you should have enough for at least three) and bake for 25-30 minutes. Voila! Cute, mini pies for the little mouths at your Thanksgiving table.
Recipe by The Cinnamon Scrolls at