Pumpkin pie is a festive staple for my family and has been my favourite dessert for as far back as I remember. There is one element, however, that I recently haven’t been fond of – the crust.
Maybe I’m alone in this, but I’ve never been crazy about the taste or texture of the classic crusts. This year, as I was shopping for thanksgiving dinner, I gave the frozen pie shell’s ingredient list a read, and I quickly realized I needed to come up with a healthier, less processed version. Enter the maple-pecan pie crust.
Made with whole, natural ingredients that each have a place in your diet and come together as the perfect complement to any pie.
I didn’t want to do too much experimenting at once, so for the filling I used the recipe straight off the E.D. Smith label and have included it below. I plan to alter ingredients in the future, but until then I’m going to enjoy this classic filling recipe.
- 1 1/2 cups chopped pecans
- 1 1/2 cup shredded coconut
- 1 1/2 tbsp pure maple syrup
- 1 1/2 tbsp melted butter
- 1 tsp cinnamon
- pinch of sea salt
- 2 eggs
- 1/2 can E.D. Smith Pure Pumpkin (not pumpkin pie filling)
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3/4 cup evaporated milk
- Preheat oven to 350 F.
- In a food processor, combine all ingredients for the crust. Continue until all ingredients have been finely chopped and stick together if pressed between fingers.
- Transfer crust mixture to pie dish and press evenly into sides and bottom of the dish.
- Place in oven and bake 17-25 minutes; until golden brown. Set aside and let cool.
- In a medium-large mixing bowl, lightly beat eggs.
- Add the pure pumpkin, sugar, cinnamon, nutmeg, ginger and salt – stir until well combined. Gently blend in evaporated milk.
- Once shell is cooled, pour in filling and bake for 15 minutes at 425 F.
- Reduce temperature to 350 F and continue to bake for 30 – 35 minutes or until a knife comes out clean.
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