Take your pumpkin pie to new heights with our nutty walnut crust.
- Prep time 25 minutes
- Total time 4 hours & 45 minutes
- Portion size 8 servings
Ingredients
Walnut Crust:
Pumpkin Filling:
Method
Walnut Crust
Preheat oven to 350°F. Grease 9-inch pie plate and set aside. In bowl, using electric mixer on medium-high speed, beat butter with icing sugar and maple syrup until smooth. Beat in almonds, coconut and egg until combined. Beat in flour until combined (if dough seems too dry or crumbly, add a little milk or cream and beat until dough is smooth).
Shape dough into disc and wrap in plastic wrap. Refrigerate for 15 minutes. Press dough into bottom of prepared pie plate. Prick dough all over with fork. Bake for 10 minutes. Let cool on rack.
Pumpkin filling
Meanwhile, increase oven temperature to 375°F.
In large bowl, whisk together eggs, granulated and maple sugars, pumpkin purée, whipping cream, vanilla, cinnamon, nutmeg, cayenne, cloves, ginger, salt and cornstarch until smooth. Scrape into crust. Bake until edge of filling is set and centre still jiggles slightly, 50 to 55 minutes. Refrigerate pie for at least 4 hours (or overnight).
Top with whipped cream, if using, and dust with cinnamon.
Nutritional facts Per serving: about
- Iron 3.2 mg
- Fibre 11 g
- Sodium 235 mg
- Sugars 23 g
- Protein 11 g
- Calories 540
- Total fat 29 g
- Cholesterol 175 mg
- Saturated fat 15 g
- Total carbohydrate 59 g
