Pumpkin Pie with Maple Walnut Crust Recipe

Crust : 

• In a large bowl, stir together, flour, walnuts and salt.
• With pastry blender or 2 knives, cut in Lactantia® Maple flavoured butter until mixture resembles coarse breadcrumbs.
• Blend in water with a fork until dough forms being careful not to over mix.
• Flatten dough into a disk.
• Wrap in plastic and chill for two hours or overnight.

Filling :

• In a large bowl, whisk together pumpkin, sweetened condensed milk, yolks, egg, pumpkin pie spice and vanilla; set aside.
• Preheat oven to 425°F (220°C).
• On a lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness and fit into 9-inch (23 cm) pie plate, leaving 1/2- inch (1 cm) overhang.
• Crimp edges.
• Pour filling into shell and tap lightly to remove any air bubbles.
• Bake for 15 minutes to set filling.
• Reduce oven to 350°F (180°C) and bake for 40 to 45 minutes or until a cake tester inserted into the center comes out clean.
• Let cool completely on wire rack before serving.