Pumpkin Pie with Maple Pecan Crust & Vanilla Drizzle

This recipe takes the classic pumpkin pie to the next level with a crunchy, flavorful maple pecan crust and a touch of vanilla-infused olive oil for an extra layer of warmth.

Ingredients:

Crust

• 1&1/4 c all-purpose flour

• 1/4 tsp salt

• 1/2 c chopped pecans

• 1/4 c packed light brown sugar

• 6 tbs cold, unsalted butter cut into small pieces

• 2 tbs Twisted Olive Vanilla Extra Virgin Olive Oil

• 1tbs maple syrup

Filling

1. 1 15oz can pumpkin puree

2. 1/2 c heavy cream

3. 1/4 c packed light brown sugar

4. 2 lg eggs

5. 1 tsp ground cinnamon

6. 1 tsp ground ginger

7. 1 tsp ground cloves

8. 1/4 tsp salt

Drizzle

2 tbs maple syrup

1tbs Twisted Olive Vanilla Extra Virgin Olive Oil

Directions:

1. Mix flour, salt, pecans, and brown sugar in a medium bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in vanilla olive oil and maple syrup until dough forms. Press into a 9-inch pie dish

2. Preheat the oven to 375 degrees F. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for 5 more minutes, until lightly brown.

3. In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.

4. Pour the filling into the prepared crust. Bake for 50-60 minutes, or until the center is just set. Let cool completely.

5. Whisk together maple syrup and vanilla olive oil. Drizzle over the cooled pie before serving.