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Enjoy a slice of this refined sugar free Pumpkin Pie with a Pecan Pretzel Crust after your Thanksgiving feast. Your guests will love the traditional sweet filling combined with the unconventional salty crunch. | naturallysweetkitchen.com #pumpkinpie #pretzelcrust

Pumpkin Pie with a Pecan Pretzel Crust

Your guests will love the traditional sweet filling of this pumpkin pie combined with the unconventional salty crunch of the pecan pretzel crust.

Category Pies, Crisps & Tarts
Keyword Pumpkin Pie
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serves 12
Author Amanda | Naturally Sweet Kitchen


Pecan Pretzel Crust

  • 120 g finely ground salted pretzels
  • 60 g finely ground pecans
  • 2 tbsp unbleached plain flour
  • 50 g raw caster cane sugar
  • 100 g unsalted butter melted

Pumpkin Custard

  • 425 g pumpkin puree
  • 1 tbsp arrowroot powder
  • ½ tsp fine sea salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • 50 g raw caster cane sugar
  • 125 ml pure maple syrup
  • 150 ml double cream
  • 2 large eggs room temperature
  • Whipped cream for serving


Pecan Pretzel Crust

  1. Preheat the oven to 160°C (325°F) and lightly grease a 9-inch pie dish with butter.

  2. Whisk together the pretzels, pecans, flour, and sugar until well combined. Pour in the melted butter and stir until well coated. The mixture should look like a sandy crumb and hold together when you squeeze it.
  3. Tip the mix into the prepared pie dish and firmly press it into the bottom and up the sides of the dish.
  4. Gently place a sheet of baking paper or foil over the crust and weigh it down with either baking beads or rice. Parbake the crust for 12 minutes, remove the weight, and bake for a further 5 minutes. The crust should hold together and be a very pale golden colour. Place the dish on a wire rack to cool completely.

Pumpkin Custard

  1. Tip the pumpkin puree, arrowroot powder, salt, and spices into a large bowl and whisk until all the lumps of arrowroot powder disappear.
  2. Pour in the cane sugar, maple syrup, cream and whisk to combine.
  3. Crack in the eggs and then whisk everything together until smooth. The custard will be quite thick.
  4. Cover the bowl with foil or a reusable wrap and place in the fridge to rest for 2-4 hours. This resting time is crucial in developing the strong pumpkin pie flavours; do not skip this step.
  5. Once the custard has rested, preheat the oven to 180°C (350°F) and pour the custard into the prepared crust until it is ¾ full.

  6. Bake the pie for 50-60 minutes or until the filling looks mostly dry on top and there is a slight wobble to the centre - similar to a cheesecake. The pie will finish baking and become more solid as it cools. If it looks like the crust is browning too much at the 25-minute mark, loosely cover the pie with foil.

  7. Allow to cool for at least 1 hour before serving. Top with whipped cream if desired.


  • Both the crust and custard can be made 1 day in advance. Keep the custard refrigerated before baking; the crust can be left out once parbaked.
  • Unless eaten an hour after baking, this pie must be refrigerated for any length of time.
  • You can reheat the pie by placing it in a 180°C oven for 15 minutes.
  • This pie will keep refrigerated and sealed in an airtight container for up to 3 days.