- 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
- 3 tbsp. organic butter, softened
- Or, you can use a pre-made graham crust
Pumpkin Pie Filling:
- 1 eight oz. package neufchutel cheese (or cream cheese) softened
- 12 ounces pumpkin puree (can use canned pumpkin)
- 2 tsp. vanilla flavoring
- 1 cup granulated maple sugar (or other sugar)
- 2 eggs beaten
- 1 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
Candied Walnuts Topping:
- 1/2 cup toasted walnuts
- 1/4 cup maple syrup
- 1 tsp. vanilla
- 1 tbsp. butter
Preheat oven to 350. Pulse graham crackers in a food processor or blender until crumbs. Combine crumbs and butter in a bowl. Press mixture into a pie pan and bake 10 minutes. Let cool. Blend filling ingredients until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour. To make the Candied Walnuts topping heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 2-3 minutes. Pour hot syrup on top of walnuts and let cool. Break hardened candied walnuts into small pieces and sprinkle on top of pumpkin pie.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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