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1 Comment Pumpkin pie is one of my favorite fall desserts, but this pumpkin pie with pistachio is even better thanks to its crunchy crumble topping and of course plenty of chopped pistachios. The creamy, spiced pumpkin filling pairs perfectly with the buttery crust and the nutty topping. A delicious twist on a classic pumpkin pie!
Table of contents
Tip from Simone
Pistachios can be pretty expensive, so feel free to use other nuts for the crumble topping. Pecans or walnuts would work beautiful here, too. You could even make a classic crumble topping without nuts, like the one I use for my apple crumble.
Recipe Ingredients
You only need a handful of ingredients to make this delicious pumpkin pie with pistachio crumble. Here’s what you should know:
- pumpkin puree – you can use ready-made canned pumpkin puree or make your own with my easy homemade pumpkin puree recipe. Make sure to use pure pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced
- pie crust – I make my own buttery pie crust for this recipe, but you can also use a store-bought crust to save time. I recommend blind baking the crust to prevent a soggy bottom.
- eggs – I use three medium eggs for the filling. They help the pumpkin mixture to set and give the pie its creamy texture
- pumpkin pie spice – this gives the filling a delicious warm and spicy flavor. You can use a store-bought pumpkin pie spice blend
- heavy cream – adds richness and makes the filling smooth
- pistachios – Ideally I would have like to use those beautiful bright green pistachios but they’re incredibly expensive at the moment. Regular shelled and unsalted pistachios work just as well, or substitute for pecans or walnuts.
Tips for the Best Pumpkin Pie with Pistachio
A few tips to make the best pumpkin pie!
- Keep the butter cold. When making the pie crust, use cold butter and ice water. This helps creates a tender, flaky crust. Trust me it makes a world of difference!
- Don’t skip the blind baking. Pumpkin pie filling contains quite a bit of moisture. Partially baking the crust before adding the filling helps prevent a soggy bottom
- Watch the crumble topping. Pistachios can brown quickly, especially towards the end of baking. If the topping gets too dark before the filling has set, loosely cover the pie with aluminum foil.
- Check the center. The filling should be mostly set around the edges but can still have a slight wobble in the center. It wil firm up as the pie cools.
Storing and Making Ahead
Of course a pumpkin pie with pistachio is a great dessert to prepare ahead of time, especially for Thanksgiving or other fall gatherings.
Once the pie has cooled, cover it and store in the refrigerator for up to 3 – 4 days. Because the filling contains eggs and cream, it should not be left at room temperature for more than 2 hours.
You can make the pie a day in advance and refrigerate it overnight. Keep in mind that the pistachio crumble may soften slightly during storage.
I recommend serving the pie chilled or letting it sit at room temperature for about 20 minutes before serving.
More Pumpkin Recipes to Try
Love baking with pumpkin? I’ve got you covered!
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- Pumpkin muffins
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FAQ Pumpkin Pie with Pistachio
It sort of depends where you live. I can find mine from the brand Libby in the store called Amazing Oriental in the Netherlands. In the US you will probably find much more but if you can’t find it you can always make your own pumpkin puree.
Blind baking means partially or fully baking a pie crust before adding the filling.
To blind cake this crust, line the dough in your pie tin, line the prepared pie dough with parchment paper and fill it with pie weights, dried beans or uncooked rice.
Bake the crust at 350˚F/180˚C for 20 minutes. Carefully remove the parchment paper and the weights, brush the crust with egg yolk and bake for another 10 minutes until lightly golden.
Let the crust cool slightly before adding the pumpkin filling.
For this pumpkin pie with pistachio, I use a 9-inch (22 cm) pie dish. A standard 9-inch pie dish should work, although the depth of the dish can affect how much filling it holds and how long the pie needs to bake. Avoid overfilling the crust.
Absolutely! Pecans and walnuts are both good alternatives. They pair great with the pumpkin filling and warm spices. You can also leave out the nuts and make a more traditional crumble topping instead.
Pumpkin Pie with Pistachio Crumble
Ingredients
For the crust
- 310 g all-purpose flour
- 226 g unsalted butter very cold
- 56 g granulated sugar
- Pinch of salt
- 3 tbsp ice water
- 1 egg yolk for brushing
For the pumpkin filling
- 425 g pumpkin puree
- 3 medium eggs
- 2 tsp pumpkin pie spice
- 200 ml heavy cream
- 2 tbsp granulated sugar
For the pistachio crumble topping
- 120 g shelled chopped pistachios
- 60 g light brown sugar
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter
Equipment
- 9-inch (22 cm) pie dish
- Food processor
- Pie weights or dried beans
- parchment paper
Instructions
Make the pie crust
- Add the flour, sugar, and salt to a food processor. Pulse briefly to combine.
- Cut the cold butter into cubes and add it to the food processor. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, add the ice water one tablespoon at a time. The dough will still look crumbly, but it should hold together when pressed between your fingers.
- Transfer the dough to a clean work surface and gently bring it together into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Blind bake the crust
- Preheat the oven to 350°F (180°C).
- Roll out the chilled dough on a lightly floured surface and carefully transfer it to a 9-inch pie dish.
- Line the crust with parchment paper and fill with pie weights, dried beans, or uncooked rice.
- Bake for 20 minutes. Carefully remove the parchment paper and weights, brush the crust with egg yolk, and bake for another 10 minutes, until lightly golden. Let cool slightly.
Prepare the pumpkin filling
- In a large bowl, combine the pumpkin puree, heavy cream, eggs, pumpkin pie spice, and sugar. Whisk until smooth and well combined.
- Pour the filling into the partially baked pie crust and bake for 25–30 minutes.
Make the pistachio crumble
- While the pie is baking, combine the chopped pistachios, brown sugar, flour, and cinnamon in a bowl.
- Add the butter and use your fingertips to rub it into the dry ingredients until a crumbly mixture forms.
Finish baking
- After 25–30 minutes, carefully remove the pumpkin pie from the oven and distribute the pistachio crumble evenly over the filling.
- Return the pie to the oven and bake for approximately 15 more minutes, until the crumble is golden brown and the pumpkin filling is set around the edges with a slight wobble in the center. If necessary, bake a little longer until the filling is properly set.
- Allow the pie to cool completely before slicing and serving.
Notes
- Use unsweetened pumpkin puree, not pumpkin pie filling.
- If using a store-bought pie crust, follow the package instructions for blind baking.
- You can replace the pistachios with chopped pecans or walnuts.
- Refrigerate leftovers in an airtight container or covered pie dish for up to 3-4 days.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
One of my favorite pumpkin pie variations! So tasty!