Ingredientes para Citrus Pumpkin Pie In A Nutty Crust
- Whole Wheat Flour
- Walnuts
- Vegetable Oil
- ½ cup orange juice
- 1 teaspoon ground cinnamon
- 1 (15 ounce) can pumpkin puree
- 1 cup plain Greek yogurt
- ¼ cup brown sugar
- Granulated Sugar
- 2 large eggs
- ½ teaspoon salt (plus a pinch for crust)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Allspice
- ¼ teaspoon ground cloves
- 1 tablespoon orange zest
- 1 ½ cups almond flour
- ½ cup pecans (finely chopped)
- ¾ cup maple syrup (¼ cup for crust, ½ cup for filling)
- 6 tablespoons (3 ounces) cold unsalted butter
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Cómo preparar Citrus Pumpkin Pie In A Nutty Crust
- Preheat oven to 425°F (220°C).
- **Make the Crust:** Combine 1 ½ cups almond flour, ½ cup pecans (finely chopped), ¼ cup maple syrup, 6 tablespoons (3 ounces) cold unsalted butter (cut into cubes), and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs.
- Press the crust mixture firmly into a 9-inch pie pan. Crimp the edges.
- Bake for 10 minutes at 425°F (220°C). Remove from oven and set aside to cool slightly.
- **Make the Filling:** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup plain Greek yogurt, ½ cup orange juice, ½ cup maple syrup, ¼ cup brown sugar, and 2 large eggs.
- Add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and 1 tablespoon orange zest. Stir until thoroughly combined.
- Pour the filling into the pre-baked crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
101g
Fat
10g
Carbs
13g