Ingredients
Instructions
- 1.
WALNUT CRUST
- 2.
Place walnuts in a food processor and blend until the walnuts have a sandy texture. Do not over process or the walnuts will become oily
- 3.
Add balance of ingredients and pulse a few times until the mixture comes together into a soft dough. Wrap in plastic wrap and refrigerate for 1 hour
- 4.
Press the dough into a 9-inch pie dish all the way up the sides, and using a fork poke several holes in the crust. Freeze for 30 minutes
- 5.
Preheat oven to 375 F and bake the crust for 12 minutes. Cool before adding pumpkin filling
- 6.
FILLING
- 7.
Using an electric mixer whisk the eggs. Add balance of ingredients and mix until creamy. Place the pie dish on a baking sheet and pour the filling into the crust
- 8.
Bake for 20 minutes at 375 F, then reduce the oven temperature to 350 F and bake for 35 - 40 more minutes, until the pie doesn’t jiggle in the middle
- 9.
Cool, the pie to room temperature and then refrigerate for at least 3 hours or overnight before serving. Serve with whipped cream or vanilla ice cream
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