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    Home » Recipes » Desserts

    Pumpkin Pie With Pecan Crust

    Modified: Jun 6, 2025 · Published: Nov 13, 2013 by Brandy · This post may contain affiliate links.

     

    slice of pumpkin pie

    The holidays are just around the corner. Homemade recipes are always a must in our home as I plan our Thanksgiving menu, but I'm not too proud to take a few short cuts here and there. Homemade pie crust is delicious. Store bought pie crust is a lot easier. This pumpkin pie with {no roll} pecan crust is the best of both worlds! That's right. NO ROLL. Just press and bake! The pecans add a delicious crunch and would be delicious in a dutch apple pie as well.

     

    back of the pumpkin puree box

     

    Several years ago my friend, Tiffany, shared a recipe for making crust with oil instead of shortening. Then I learned that you can mix up any oil based crust recipe in it's pan and press it instead of rolling. What a time saver for one crust pies!

     

    pecan crust

    Pumpkin Pie With Pecan Crust

    16 oz. pumpkin puree (Pacific Organic)

    ⅔ c. evaporated milk

    3 eggs

    ¾ c. sugar

    ½ tsp. salt

    1 tsp. cinnamon

    ¼ tsp. ginger

    ¼ tsp. cloves

    1 unbaked pie crust:

    1 ½ c. flour

    1 tsp. sugar

    ½ tsp. salt

    2 T. milk

    ½ c. oil (I used coconut oil in its liquid state)

    ⅓ c. finely chopped pecans

     

    Mix all ingredients (except for nuts) for crust in pie pan with a fork. Add nuts and mix with your hands. Press evenly across pan and up the sides.

    Beat eggs in a large bowl and mix in sugar, cinnamon, salt, ginger and cloves. Gently stir in pumpkin and evaporated milk.  Pour into pie shell.

    Bake in preheated 425 degree oven for 15 minutes. Drop temperature to 350 degrees and bake for another 50 minutes or until knife inserted near center comes out clean.

     

    pumpkin pie baked in crust

     

    slice of pumpkin pie with whipped cream on plate

    This post brought to you by Carton Smart. All opinions are 100% mine.

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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. J.R. Hampton says

      January 01, 2014 at 7:51 pm

      I love the Pacific soups especially the Tomatoe red Pepper.
      I use the soup stock in Vetatable Beef Stew.

      Reply
    2. Heather says

      January 01, 2014 at 7:37 pm

      I always use three cartons of chicken stock to make a big batch of homemade chicken noodle soup. Eat it and freeze it!

      Reply
    3. Harmony B says

      December 31, 2013 at 7:29 pm

      We use carton chicken stock for everything from soup to mashed potatoes

      Reply
    4. Angie Meyer says

      December 31, 2013 at 6:25 pm

      A good recipe that I add broth too is....

      Chicken Pot Pie
      -1/3 C. Margarine
      -1/2 C. flour
      -1/3 C. chopped onions
      Melt the margarine and add the flour and onions. Salt & Pepper. Cook until smooth.
      - 1 3/4 C. chicken broth
      -2/3 C. Milk
      Add to mixture above and stir and boil for 1 min.
      Then add....
      -2 Cups of chopped chicken breast
      -Frozen peas
      -Sliced carrots
      -Cubed potatoes
      Make a double pie crust and put it in your pie crust and top with top layer crust.
      Bake at 375 for 45 mins.

      Reply
    5. Jes says

      December 31, 2013 at 5:26 pm

      I use chicken stock when making soups or stews because it adds extra flavor to the meals

      Reply
    6. Julie B says

      December 31, 2013 at 4:46 pm

      My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
      I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).

      2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
      4-6 pork chops, boneless (depending on how many people you are serving)
      1/2 packet Lipton Onion Soup Mix
      1 tbsp dijon mustard
      1/2 cup of milk

      1. Cook the porkchops fully, browning them in skillet.
      2. Place the cooked pork chops on the bottom of the crock pot.
      3. Turn to crock pot on high heat.
      4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
      5. Stir mixture.
      6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.

      I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
      Thank you for the giveaway!!

      Reply
    7. Jason says

      December 31, 2013 at 3:57 pm

      I add chicken broth to my rice a lot. That pumpkin pie looks so good. I'll have to try this recipe. You know where I live if you ever accidentally make too many.

      Reply
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