Sponsored Post: Pumpkin Pie with Nut Crust, plus a Cuisinart Giveaway!
For the first time in 6 years, we aren’t going to be at our place for Christmas. We decided when we had Esme that we wanted to start our own traditions at home and I’ve loved it. I’m kind of particular about Christmas and the work that goes into it has been worth it to create it just the way I like it. But this year we’re shipping out! Ben’s parents are celebrating their 50th wedding anniversary (amazing, right?) just a few days before the holidays, and since my parents also live in Western Canada it just made sense to roll it all into one big Christmas trip. In fact, all the grandparents will be together on Christmas for the first time as Ben’s parents are coming to my home town to be with us. I think the kids may actually lose their minds with grandparent spoiling.
And me? I’m kind of looking forward to having the year off from being responsible for the big dinner. Of course I’ll help out, but the pressure to time the turkey just right and all of that… well, it’s all yours this year, Mum! But I’m thinking I’ll bake a pie on Christmas eve. If you’re going to someone else’s house for Christmas dinner – or any holiday dinner, actually – this is a great pie to bring along. It’s a flour-less crust, so it’s great for anyone with gluten issues, or just anyone who has pastry fear. I made this crust – made of almonds and pumpkin seeds – in about 10 seconds in the Cuisinart Food Processor. Then the filling takes a minute to whip up and it goes in the oven. It’s kind of silly how easy it was to make. What are your favourite holiday desserts? Share your best holiday recipe ideas with us and you could win this beautiful Cuisinart Food Processor. Just leave your recipe in the Comments section below and you could win! We love hearing about what you’re making – so many great ideas!
photos by Maya Visnyei
Pumpkin Pie with Nut Crust
1 cup almonds
1/2 cup pumpkin seeds
2 Tbsp corn starch
3 Tbsp brown sugar
2 Tbsp butter, melted
pinch of salt
1 (14 oz can) organic pumpkin
1/2 cup sugar
1 cup evaporated milk
1 Tbsp corn starch
1 tsp cinnamon, more for serving
1/2 tsp ground ginger
1/4 tsp salt
pinch of cloves
2 Tbsp Greek style yogurt
Preheat your oven to 350 degrees.
To make the pie crust I set the large blade in the large Cuisinart Food Processor bowl, placed all the crust ingredients inside and used the pulse button until they are a fine grain. Empty the grain onto your pie plate. Don’t worry, it will seem very crumbly. Press gently down until the crust forms evenly across and up your pie tin. Set aside.
In a large bowl, whisk together all of your filling ingredients until they’re well combined. Pour the filling gently into the crust. Place in a hot oven and bake for 1 hour, until the filling is firm but not cracked and the crust is golden. Remove from the oven and allow to cool completely before serving with a dollop of yogurt and serving.
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