“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
1 9-inch gingersnaps pie crust, unbaked
1 cup pecans, coarsely chopped
1 15-ounce can pumpkin purée
1 tablespoon pastry flour
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ginger
¼ teaspoon salt
2/3 cup dark brown sugar, packed
2 tablespoons corn syrup
1 cup + 1 tablespoon unsweetened almond milk
Spread the pecans on a baking sheet and toast in 350°F oven for 5 minutes or until fragrant, being careful not to burn them. Set aside to cool.
Mix the pumpkin, pastry flour, cinnamon, nutmeg, salt, and brown sugar on medium low speed until smooth. Add the eggs to the pumpkin mixture one at time. Add the corn syrup and almond milk. Beat on low speed until evenly blended. Let stand for 30-60 minutes.
Preheat the oven to 450°F.
Spread the toasted pecans evenly over the bottom of the pie shell. Stir the pumpkin filling, then pour it over the pecans. Do not overfill.
Bake the pie for 15 minutes, cover the edges of the crust to prevent burning, then lower the heat to 350°F and bake until set, about 40 minutes.
Remove the pie from the oven. Trim away any over-crisped edges from the crust immediately. Cool and serve.
For a more traditional pumpkin pie, use a simple pastry crust and omit the toasted pecans. Pumpkin filling adapted from Wayne Gisslen’s Professional Baking, 4th Edition (John Wiley & Sons).
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