Easy No Fail Pecan Nut Pie Crust Recipe
How to make a no fail, pecan nut, no roll pie crust recipe that's easy, homemade, and delicious. It's the best buttery crust for any pie or no bake dessert.
RECIPE:
Pumpkin Walnut Pie Recipe - The Best Thanksgiving Day Recipe!
This walnut pumpkin pie recipe adds a unique twist to your standard holiday pumpkin pie. It is a classic pumpkin pie topped with a yummy walnut oatmeal crumble. Naturally gluten-free filling and topping - just use a gluten-free pie crust for those with on gluten-free diets.
Printable recipe:
The earthy taste of walnuts complements the mild sweetness of pumpkin, creating a satisfying pie. Additionally, the contrast between the creamy pumpkin filling and the crunchy oatmeal walnut topping makes each bite more appealing!
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Walnut Crust Pumpkin Pie Recipe - Gluten Free & Vegan
This recipe is super easy to make, delicious and accommodates most, if not all, dietary restrictions!
Walnut Crust Pumpkin Pie Recipe
The Magic:
1.Preheat oven to 350 degrees. Mix walnuts and vegan butter in food processor until smooth. Spread mixture into pie plate to for crust. Tip: make sure crust is thin and even before baking. Back for 10 minutes or until golden brown and crunchy.
2.While the crust is baking, mix the filling ingredients in blender until smooth.
3.Pour mixture into pie crust and bake at 350 for 30 minutes
4.Let cool and sit for at least 4 hours or overnight
5.To serve, add vegan coconut creme and a sprinkle or cinnamon on top
Ingredients:
Crust:
2 cups of walnut
4 tbsp vegan butter
Filling:
1 can organic pumpkin pie puree
1 cup of coconut milk/creme
½ cup maple syrup
3 tbsp of arrowroot powder (can substitute with cornstarch or flour)
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ nutmeg
⅛ tsp clove
Pumpkin Pie with Walnut Topping NO CRUST!
Pumpkin Pie with Walnut Topping Recipe
3 eggs beaten
3/4 cup swerve brown sugar replacement
15 oz can pumpkin puree
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
3/4 cup heavy whipping cream
1 cup crushed walnuts.. optional
Preheat oven to 350 degrees farenheit and prepare a pie dish with baking spray. In a large bowl beat eggs using hand mixer or by hand using a fork. Add the rest of the ingredients and mix well till all is well combined. Pour into prepared pie dish and top with crushed walnuts. Bake 30 to 40 minutes till nicely browned and set. Allow to cool off completely before slicing into it or refrigerate it till ready to serve. Top with whipped cream if desired.
With no walnuts or whipped cream and sliced for 6 servings each slice has 7 grams of carbs and 2 grams of fiber for 5 net carbs total.
Thank you for watching and as always ... Enjoy!
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Pumpkin Pie Spice Biscotti with Cranberries, Walnuts and Candied Ginger
Delicious fall biscotti recipe perfect for enjoying with a cup of coffee or your favorite fall drink. Also makes a wonderful food gift idea for holiday gifting! #entertainingwithbeth #CookingChannel #Biscotti
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PUMPKIN PIE SPICE SHORT
PUMPKIN PIE SPICE RECIPE
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PUMPKIN PIE SPICE BISCOTTI WITH CRANBERRIES, WALNUTS AND CANDIED GINGER
32-34 Cookies
*PRINT RECIPE HERE *
INGREDIENTS:
3 eggs
3/4 cup (150g) white sugar
2 tsp (10ml) vanilla extract
2 1/4 cups (270g) all-purpose flour
1 tsp (5ml) baking soda
1/8 tsp (large pinch) salt
2 tsp (10 ml)pumpkin pie spice
1/3 cup (40g) walnuts
1/2 cup (75g) dried cranberries
1/3 cup (40g) candied ginger, chopped
METHOD:
Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set it aside.
In a large bowl combine the eggs, sugar, and vanilla whisk to combine. Then add the cranberries, walnuts, and ginger, stir to combine, and set aside.
In a smaller bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Whisk to combine.
Slowly add the dry ingredients, into the wet ingredients, stirring until a wet dough forms.
Turn the dough out onto a floured surface, roll into a ball, and then slice in half. Take each half and roll into a ball, and then into 2 logs about 6 inches long by 3 inches wide. Transfer the logs to the baking sheet, and flatten/smooth down into a round rectangle.
Bake at 350F for 40-45 minutes. Allow to cool slightly and then slice into 1/2 slices on the diagonal. Place the slices on the baking sheet (keeping the parchment paper on) and bake at 350F for another 12-15 minutes flipping the cookies over halfway through the baking time, for even browning.
Allow to cool completely, then package for gifting! Or store in an airtight container at room temperature for up to 3-5 days.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!