Ingredients
Units
Scale
- 1 store-bought pie crust dough or frozen pie crust
- 2 tbsp olive oil
- 1 medium onion, diced small
- 1 1/2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1-15oz can pumpkin puree (100% pumpkin)
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp cumin
- 1/4 tsp Aleppo Pepper or Hot Red pepper flakes (optional)
Walnut Topping:
- 1 cup chopped walnuts
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp sumac or lemon pepper
- 1/8 tsp salt
- 1 tbsp brown sugar
Instructions
- Preheat oven to 350F
- Roll out the dough on a floured surface into a round disk, big enough to fit a non-stick 11″x1.5″ with a removable bottom tart pan (approximately 13 inches).
- Roll dough over the rolling pin and carefully unroll it onto the tart pan. Press it evenly with your fingers so the dough comes up the sides of the pan.
- Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool
- In a large skillet, sauté the diced onion in 2 tablespoons of olive oil at medium heat for 5-7 minutes. Add maple syrup and balsamic vinegar and cook for 3-5 minutes, adding a little water if necessary to prevent the onions from burning.
- Add pumpkin puree and spices, stir well so all the ingredients are well incorporated, and cook for 3-4 minutes. Set aside to cool slightly.
- To prepare the walnut topping, combine walnuts, spices, and brown sugar in a medium bowl and mix well so the walnuts are well coated with the spices
- Pour pumpkin filling into pie crust, top with walnuts, and bake at 350F for 45-50 minutes
- Prep Time: 20
- Cook Time: 1 h 10 min
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 182
- Sugar: 6.4 g
- Sodium: 206 mg
- Fat: 14.2 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 13.4 g
- Fiber: 3.1 g
- Protein: 3.2 g
- Cholesterol: 0 mg