FOR THE CRUST: – 1 1/2 cups (200g) pecans, chopped or whole – 1 1/3 cups (140g) graham cracker crumbs (~9 sheets) – 1/4 cup (45g) packed brown sugar – 2 Tbsp (27g) butter, melted – 1 Tbsp (9g) water – 1 tsp (3g) vanilla extract – 1/2 tsp (4g) salt
FOR THE FILLING: – 1–15oz can (425g) pumpkin puree – 2 eggs + 1 egg white – 1/2 cup (160g) real maple syrup or honey – 1/2 cup (118g) milk of choice – 2 tsp (7.5g) vanilla – 1 1/4 tsp (2.5g) pumpkin pie spice – 1 tsp (2g) ground cinnamon – 1/4 tsp (2g) salt
FOR THE CRUST: 1. Preheat oven to 350 degrees. Spray 9″ pie dish with nonstick spray. 2. Add pecans & graham crackers to blender or food processor. Pulse until coursely ground & transfer to medium bowl.Texture should look like wet sand. Be careful not to overblend – you’ll get homemade pecan nut butter! 3. Add sugar, melted butter, water, vanilla, and salt. Mix until fully combined. 4. Press into pan as evenly as possible and bake for 20 minutes. 5. Let cool for at least 15 minutes.
FOR THE FILLING: 1. Lower oven temperature to 325 degrees. 2. In a large bowl, mix all ingredients until fully combined. 3. Pour into cooled pecan crust. 4. Bake for 55-60 minutes or until toothpick inserted 1″ from the crust comes out clean (the middle may still be jelly-like – this will firm as it cools). 5. Let cool for at least 1 hour. 6. Top with whipped cream if desired and enjoy!