Fall is by far the favourite season of the year around our house. Both Mark and I love fall so much we decided to get married in October, we couldn’t think of a better month. Unfortunately the year we got married, there was a blizzard the day before our wedding. Our out of town guests almost didn’t make it to town for our wedding. We never planned a back up for getting our pictures taken and it was FREEZING outside. Not the October 11th we had in mind when we planned our wedding for that day!
We love thanksgiving, the colours, the weather, the food, ALL of it! Years ago I created this Pumpkin Pie from a few different recipes I had found and then combined it into this recipe and have been making it and selling it every year since then. This year, I’m making the pie, but also sharing the recipe with YOU!
The added bonus to this recipe is that it can easily be made gluten-free and it doesn’t “taste” gluten free. This is a must try recipe (in my fall loving opinion). It is EASY – so I encourage you to not be intimidated to try it.
How to Make:
First, place all of your crust ingredients into a large mixing bowl.
Use your hands to incorporate all of the ingredients together and break up all of the butter.
You want everything to be incorporated really well and to slightly stick together when you squeeze some in your hands.
Press the mixed ingredients into a parchment lined 9 inch round cake pan. Pre-bake the crust at 350 degrees for 9 minutes and set aside.
While you are waiting for the crust to pre-bake you can make your filling. Place all of the filling ingredients into a large mixing bowl and whisk until combined.
After the crust bakes for 9 minutes, you can remove it from the oven and pour your filling on top of your crust and continue baking at 350 degrees for another 50 minutes.
Finally, while the pie is baking you can make the (optional) topping for the pie.
Place all of the topping ingredients (except for the maple syrup) into a skillet at medium heat. Allow all of those ingredients to mix together for a couple minutes until the nuts are fragrant. At that point – you can add the maple syrup (it will bubble when you do) and watch closely and stir constantly until the topping thickens up and the mixture becomes sticky.
Place the topping on a greased or parchment lined baking sheet and spread it out. Allow to cool and then you can break the topping into smaller pieces!
After the pie comes out of the oven, it needs to cool completely before you remove it from your pan.
Add your topping, slice the pie and serve it as is – or add whipped cream! The way I make mine is by mixing heavy whipping cream in my mixer and adding just a touch of real maple syrup. I don’t like my whipped cream to be too sweet!
Made It? Love it? Share it!
If you made it, I’d love to hear how it turned out. Leave a comment below and if you want to show off your baking, snap a pic for Instagram and use the hashtag #theeverydaykitchen.
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