Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo *

And now for dessert:  Pumpkin Pie!  Okay, let’s be honest here.  My original intention was to make pumpkin pie mini-tarts.  They baked well, however, they refused to come out of the muffin tins.  Happily I only made a test batch so I could make a quick about face and bake the rest as a traditional pie.  On the other hand…I forgot to take photos of the pie crust and filling the pie crust – so the photos are of the mini-tarts; so just imagine doing the same thing in a 9-inch pie pan (but you’ll be bringing the crust up the sides of the pan).  Now back to the stove for me.

I hope the rest of your Thanksgiving preparations are going well and that you have a wonderful holiday with your friends and family.
Maple Pumpkin Pie in Pecan Crust

Crust:

1 1/2 cups ground pecans

1/4 cup maple sugar or brownulated brown sugar

1/4 teaspoon salt

3 tablespoons oil (not olive)

Filling:

3 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 (15 ounce) can pumpkin puree

2/3 cup maple syrup

1/3 cup milk substitute (I used cashew milk)

Preheat oven to 305°F.  Prepare the crust:

In a medium bowl, combine the pecans, maple sugar, and salt.  Add the oil and stir until completely combined.

 

Pat into a greased 9-inch pie dish.  Bake 10 to 15 minutes or until lightly browned on the edges.  Remove from oven and cool.

 

In a large bowl, beat the eggs with the cinnamon, ginger, nutmeg, and salt.

 

Add the pumpkin puree and beat until combined.

Beat in the maple syrup and milk substitute.  Pour into cooled pie crust.

 

Bake 45 minutes to 1 hour until middle does not jiggle when shaken.  Cool.  Garnish with candied pecans.

Serves:  8