Maple Pumpkin Pie with Candied Pecans

Crust Ingredients: 

• 2 cups ground pecans 
• ½ tsp sea salt 
• 1 tsp ground cinnamon 
• 6 tbsp cinnamon sugar 
• 1 large organic egg 
• 2 tbsp unsalted butter, melted

Crust Instructions: 

1. Preheat oven to 350°F 
2. Mix all ingredients together until a dough forms. 
3. Press evenly into sides and bottom of ungreased 9” pie plate.
4. Bake for 10 minutes. 

Filling Ingredients:

• 1 can Farmer's Market organic pumpkin purée (425g)
• 3 large organic eggs
• ½ cup 10% cream 
• ½ cup Goodness Me! maple syrup 
• 1 tsp ground cinnamon 
• ½ tsp ground ginger 
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves  
• ¼ tsp sea salt

Filling Instructions: 

1. While crust is baking, whisk together all of the filling ingredients. 
2. Pour mixture into prebaked crust and place back in oven for 30 to 40 minutes, or until pie filling has set.

Candied Pecans Ingredients:

• 1 tbsp unsalted butter 
• 1 cup Goodness Me! raw pecan halves 
• 3 tbsp Wholesome organic sucanat 
• 1/8 tsp ground cinnamon 
• ¼ tsp sea salt 
• 2 tbsp water 
• 1 tsp vanilla extract 

Candied Pecans Instructions: 

1. Melt butter in large skillet over medium heat.
2. Add pecans and stir continuously for 3 minutes, to toast pecans.
3. Add sucanat and stir for 2 minutes. 
4. Stir in cinnamon, salt, and water.
5. Cook until water has evaporated, stirring constantly, approximately 2 minutes.
6. Add vanilla and stir till combined. 
7. Spread evenly on baking sheet and bake for 5-7 minutes until fragrant and lightly crisp.
8. Let cool completely before adding to pie.

Assemble: 

1. Dust edges with powdered sugar and place candied pecans in a pile in the centre of the pie.