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5 from 7 votes
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Pumpkin Pie with Pecan Crust

Cuisinicity Tip: Be sure to use Barbara's Bakery corn Puffins that specify gluten-free if you are gluten sensitive.
Servings 8
Author Catherine Katz

Ingredients

  • WET INGREDIENTS:
  • 2 ½ cups canned organic pumpkin 100%-no added sugar or salt
  • 3 large cage free eggs
  • 1 cup fat free sweetened condensed milk
  • 2 Tbsp dark rum not imitation, the real thing!
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • CRUST:
  • 2 cups regular puffins corn cereal Barbara’s Bakery*
  • 1 cup chopped pecans
  • 2 Tbsp packed brown sugar
  • ¼ cup melted regular smart balance

Instructions

  1. Preheat oven to 350.
  2. Place puffins cereal, pecans and brown sugar in food processor and grind finely.
  3. Add melted smart balance and process again.
  4. Place the crust at the bottom of a lightly greased (smart balance) 10-inch baking pan and press down firmly with your fingers to make a compact crust.
  5. Place all the wet ingredients in a bowl of an electric mixer and beat until creamy.
  6. Pour the creamy pumpkin custard on top of the crust and bake in preheated oven for 35-40 minutes.