Pumpkin Pie with a Pistachio Crust

I love pumpkin pie around the holidays but feel that it could use a little face lift to make it more fun. I have converted non-pumpkin pie lovers to liking this and it’s mostly because of the crust. The filling is a standard mix of pumpkin puree and holiday spices. The key to making it even better is to roast your own pumpkins, and now is the time to be doing this.

Pistachio Tart Dough

3C AP Flour

2C Pistachios

1/2C Sugar

Pinch Salt


1/2# Butter


1t Vanilla extract

1ea Egg yolk

1/2C Water

We send our butter through a grater then freeze it to help us “sand” the dough quicker. If you do not want to grate it, you can just cube into half inch cubes.

  • Roast pistachios at 350°F until fragrant; let cool in freezer. Grate or cube butter and keep cool, if using grated butter, leave it in the freezer until you are ready to use it.

Grated Butter

  • Once pistachios have cooled, pulse them in a food processor until very fine.

Ground Pistachios

  • Add sugar, flour, and salt; process until it all looks like flour. Do not over process, you do not want your flour heating up too much. Place the flour on a tray and put it into the freezer to cool.

Pistachio Flour

  • When ready to mix, combine the butter with the pistachio flour in a mixing bowl with the paddle attachment. Mix to create a sandy texture, be sure not to over mix. If there are still chunks of butter, rub them between your fingers to break them up and re-incorporate them into the flour.
  • Add the egg and vanilla and mix with the paddle on low speed, at the same time, stream the water into the flour. Mix until the dough starts to clump.

Dough beginning to clump

  • Dump the dough onto a work surface and, using your hands, press the dough together and gently knead it until all of the dry flour is incorporated. Wrap well and refrigerate for a few hour to stiffen the dough.
  • Roll the dough out to the desired size, making sure that it is about a 1/4″ thick. Place the dough in the tart shells and press it all the way around with your fingers.

Our Metal tart molds have a removable base and are non-stick.

Pressing the dough into the mold.

  • Egg wash the shell and par-bake at 350°F until it begins to color. Remove and cool.

Pumpkin Pie Filling

3C Cooked Sugar Pumpkin Puree

12oz Sugar

1t Salt

2t Cinnamon

1t Ground Ginger

1/2t Cloves


5ea Eggs


1.75C Half&Half

If you do not want to venture into cooking your own pumpkins you can use canned pumpkin instead with this recipe, but I assure you, a fresh roasted pumpkin is the way to go. If you choose to roast your own, split the pumpkin in half and clean out the seeds. Add a couple chunks of butter, a little salt, and roast at 375°F until it is soft. Let it cool, then puree it in a food processor.

  • Combine the first set of ingredients and mix with a paddle until incorporated. If mixing by hand, use a whisk.
  • Once combined, add one egg at a time and mix until the egg is incorporated.
  • Add a little Half&Half at a time, while mixing until incorporated.
  • This mix will keep for about four days. Pour the batter all the way up to the top of the par-baked tart shells, but don’t let it flow over.
  • Bake at 350°F until the filling is light and somewhat firm in the middle. If it begins cracking around the edges, pull them out of the oven immediately.


Pumpkin pie with a pistachio tart shell, candied ginger, toasted pumpkin seeds, and whipped cream.


    1. My pleasure! Making it the other day made me want to make pie dough for apple pie, it’s so flaky and rich it just melts in your mouth.

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