Maple Pumpkin Pie with Nut Crust
Change up your typical pumpkin pie recipe with a homemade nut crust, maple syrup for sweetener, and Greek yogurt for creaminess.
Ingredients
For the Nut Crust
- ½ cup almonds, crushed or blended (you can blend in walnuts also)
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter (1 stick)
- 2 tablespoon blackstrap molasses
- 2 tablespoon maple syrup
- 1 cup flour (white or wheat)
For the Filling
- 2 cups pumpkin puree (1 -16 oz. can pumpkin puree)
- 6 tablespoon maple syrup (option to use date nectar instead)
- ½ teaspoon sea salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 large eggs
- ¾ cups full fat plain Greek yogurt
- ¼ -½ teaspoon optional ground ginger
Instructions
MAKING THE NUT CRUST
- Preheat the oven to 350℉.
- Crush or blend your nuts. Mix all ingredients for nut crust using a fork/ your fingers. Spread out onto a 9 x 13 inch pan. Bake for 12-15 minutes, stirring a couple times for an even bake until light golden brown
- Remove about ½ cup of baked nut crust and store in a bowl to be used for the top of the pie. Increase oven temp to 425℉.
- While the remaining nut crust mixture is still warm, press into a 9 inch pie pan on the bottom and up the sides. Option to press nut crust out onto the rim of the pie (if it burns or gets to crispy you can just easily wipe it off at the end of the bake).
MAKING THE FILLING
- While nut crust is baking, combine all ingredients for the filling in a large bowl using a hand whisk or a fork.
ASSEMBLING AND BAKING THE PIE
- Pour filling into baked nut crust. Line edges of crust with tinfoil. Bake at 425℉ for 15 minutes then decrease temperature to 350℉ for another 40-45 minutes. Sprinkle remaining nut crust as topping either after 35 minutes of bake or after the bake is done.
- Let pie cool before serving.
- Serve as is or add a homemade whipped cream with maple syrup.