Skill Level: Beginner
Total Time: 60 minutes +
- 1 cup Pecans, raw
- 1 cup Almonds, whole
- 2 T. Pure maple syrup
- 2 cups Pumpkin puree, “fancy” version
- 2 each Eggs, large
- ¼ cup Half and half
- ¾ cup Cane sugar
- 1 tsp. Pure vanilla extract
- 1 tsp. Ground cinnamon
- ½ tsp. Ground ginger
- 1/8 tsp. Ground nutmeg
- 1/8 tsp. Ground allspice
- 1 T. All purpose flour
- ½ tsp. Kosher salt
Preheat oven to 375 degrees.
Add the pecans and almonds into a food processor and pulse until they are breadcrumb texture.
Add maple syrup to the food processor and pulse again until the mixture becomes somewhat sticky.
Press the nut mixture into a pie pan. Press down and up to the sides. Set aside.
To prepare the filling, add the pumpkin puree, eggs, half and half and cane sugar into a large mixing bowl. Whisk or stir until everything is combined.
Stir in remaining ingredients into the mixing bowl. Pour pumpkin pie filling on top of the crust.
Cover the pie with foil and bake for 20 minutes.
Uncover and remove the foil and bake for additional 35-40 minutes.
Rest for 10-20 minutes before slicing. Top with whipped cream or enjoy as is!
Serving Size: slice of pie
Nutrition Information: This pumpkin pie isn’t too sweet yet still has traditional taste and texture. The crust can is lower in saturated fat compared to most crusts and the filling contains less added sugar compared to most holiday pies.