Pumpkin Pie with a Walnut Crust
Walnut Pie Crust with Pumpkin Filling
- 2 1/2 cups walnuts, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, 2 tablespoons butter, melted
- One 15-ounce can of pumpkin
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom, pinch of sea salt
- 3 tablespoons maple syrup, 1 tablespoon arrowroot powder , 3 eggs, whisked
Cooking StepsThe Ultimate Walnut Crust:
2 1/2 cups walnuts
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons butter, melted
Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in.
Scrape the batter into a 9-inch tart pan. You can use a rubber spatula to smooth the batter over the bottom and up the sides, but ultimately your fingers will be the best tool. Take your time smoothing and patting the batter out evenly. It’s better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
Place the pie on a cookie sheet (helps to keep the bottom from burning) and bake for 15 minutes at 350 degrees Fahrenheit.
Remove the crust from the oven and pour your filling of choice inside. Bake again until filling is done.
One 15-ounce can of pumpkin
1 cup canned coconut milk
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
pinch of sea salt
3 tablespoons maple syrup
1 tablespoon arrowroot powder (found the spice section of grocery stores)
3 eggs, whisked
Mix together all ingredients. Pour into the pre-baked crust. Don’t overfill the crust – you might have a little batter leftover.
Bake for 50 minutes. The center of the pie should be fairly firm and only jiggle a tiny bit if you shake the pan. Let the pie cool completely before cutting into it. Serve with a dollop of whipped cream.