Creamy Pumpkin Pie with Candied Walnuts



  • 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.