Pecan Sandie Pumpkin Pie Recipe

If you’re on the hunt for a pumpkin pie that’s anything but ordinary, you’re going to fall head over heels for this Pecan Sandie Pumpkin Pie Recipe. Imagine that tender, buttery pecan crust paired with the warm, comforting spices of pumpkin filling—every single bite is like fall on a fork. I absolutely love how this turns out every time I make it, and I can’t wait to share all the tips and tricks with you so your pie will wow as much as mine does!

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Ingredients You’ll Need

The magic of this Pecan Sandie Pumpkin Pie Recipe comes down to the balance of buttery pecans in the crust and those classic pumpkin pie spices in the filling. Pro tip: buying fresh whole pecans and chopping them yourself really amps up the flavor and texture.

• Butter: Softened is key for working smoothly into the dough, so don’t skip leaving it on the counter ahead of time.
• Chopped pecans: I like to lightly toast mine beforehand for extra depth, but it’s optional.
• Flour: All-purpose works perfectly to help hold this crumbly crust together.
• Powdered sugar: Adds just a touch of sweetness without grit, keeping that pecan sandie texture authentic.
• Salt: Balances sweetness and enhances all the nutty notes in the crust.
• Egg yolk: Binds the dough nicely while keeping it tender.
• Sugar: For the filling’s sweetness, regular granulated sugar does the trick.
• Ground cinnamon: Classic warming spice essential for cozy fall vibes.
• Ground nutmeg: Just a little adds a spicy kick without being overpowering.
• Ground ginger: Brings brightness and a hint of zing to the mix.
• Sea salt: Used in the filling to uplift flavors subtly.
• Eggs: Helps the filling set up silky smooth and firm.
• Pure vanilla extract: This is the secret ingredient I discovered that makes the pumpkin shine.
• Pumpkin puree: The star of our filling—canned is convenient and consistent, but fresh works too if you have it.
• Evaporated milk: Adds creaminess and helps the filling bake to that perfect custard texture.

Variations

I always encourage playing around with this Pecan Sandie Pumpkin Pie Recipe a bit. That’s the fun part of baking! You can tweak it to match your taste buds or dietary needs without losing that cozy, festive feel.

• Nut-Free Option: When I’ve had guests with allergies, I swapped pecans for finely crushed oat or graham cracker crust, and it still worked beautifully.
• Spice Mix: Some people like to add a pinch of cloves or allspice—I’ve done this for holiday parties and it really deepens the flavor.
• Sweetener Alternatives: I’ve experimented with brown sugar or coconut sugar in the filling for a richer sweetness.
• Vegan Version: Replace butter with coconut oil and use a flax egg instead of chicken eggs—works surprisingly well if you bake it a little longer.

How to Make Pecan Sandie Pumpkin Pie Recipe

Step 1: Make the Heavenly Pecan Sandie Crust

Start by spraying a tart pan with non-stick spray and set it aside. Grab your food processor and toss in the pecans, flour, powdered sugar, and salt. Pulse until the pecans are finely ground — the texture should remind you of coarse sand, which is exactly what makes this crust so special. Next, add the softened butter and egg yolk, pulsing just until the dough starts coming together. Don’t overdo it! When it looks crumbly but holds if you squeeze it, you’re golden. Press this mix evenly into the bottom and sides of your tart pan, then pop it in the freezer for 30 minutes. This step really helps keep the crust from shrinking while baking, which is something I learned after my first few tries.

Step 2: Whip Up the Spiced Pumpkin Filling

In a large mixing bowl, whisk together sugar, cinnamon, nutmeg, ginger, and sea salt—these spices are the soul of the filling and bring those classic pumpkin pie vibes. Add the eggs, vanilla extract (don’t skip this—it’s a flavor game-changer!), and pumpkin puree. Stir everything until smooth. Slowly pour in the evaporated milk while mixing gently. This slow addition helps keep the filling silky and lump-free.

Step 3: Bake Your Pecan Sandie Pumpkin Pie to Perfection

Take your crust out of the freezer and pour the pumpkin filling right in—spread it evenly. Slide your tart pan into a 425°F oven and bake for 15 minutes to help set the edges. Then, reduce the heat to 350°F and bake for an additional 30-35 minutes until the filling looks set but still has a slight jiggle in the center—that’s the sweet spot for a creamy texture. Remove your pie and let it cool completely on the counter. If you’re anything like me, the hardest part is waiting for it to cool before digging in!

Optional but highly recommended: top with a caramel drizzle and a scoop of whipped cream. This combo takes it over the top and makes your slice irresistible.

How to Serve Pecan Sandie Pumpkin Pie Recipe

Garnishes

I’m a sucker for a simple caramel drizzle and a big dollop of whipped cream on this pie—they cool down the warm spices and add a luscious creaminess. Sometimes I sprinkle a few extra toasted pecans on top for crunch and to echo that beautiful crust flavor.

Side Dishes

This pie pairs perfectly with a cozy cup of spiced chai or hot apple cider. For a full dessert spread, I like to serve it alongside a scoop of vanilla bean ice cream or lightly salted caramel sauce on the side — both elevate the indulgence factor.

Creative Ways to Present

For Thanksgiving or any fall gathering, I’ve arranged mini versions of this pie in individual tart pans—small and adorable, they disappear fast! You can also garnish each slice with a small sprig of fresh rosemary or a cinnamon stick for a charming touch that warms the eyes before the first bite.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pie tightly with plastic wrap and store it in the fridge. It holds up beautifully for up to 4 days, and honestly, the flavors deepen with time. I always find myself sneaking extra slices straight from the fridge—it’s that good cold!

Freezing

If you want to freeze it, I recommend freezing the pie without whipped cream or any fresh toppings. Wrap it tightly in foil and plastic wrap to prevent freezer burn. When you thaw, do it overnight in the fridge for best texture. I’ve done this a few times when prepping ahead for holidays, and it’s a real lifesaver.

Reheating

To warm up a slice, pop it in a 350°F oven for about 10 minutes or until just warm. I avoid microwaving because it can make the crust soggy, and nobody wants that. If you want to add whipped cream afterwards, add it fresh after reheating.

FAQs

Final Thoughts

This Pecan Sandie Pumpkin Pie Recipe quickly became one of my all-time favorites because it combines nostalgic pumpkin pie flavors with a crust that’s anything but boring. It’s the perfect dessert to bring to any gathering or enjoy with a cozy night-in cup of tea. Trust me, once you make this, it’ll be your go-to fall pie every year—so easy, comforting, and delicious. Go ahead and try it out; I promise you’ll be hearing ‘wow, what pie is this?’ from everyone at your table!

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