Maple Walnut Pie

This Maple Walnut Pie recipe comes from our friend Mollie Katzen's Moosewood cookbook. Using our Raw Regenerative Organic Certified® Walnut Halves this take on a classic holiday pie is something you have to try!

Reasons to Love This Recipe

• It’s naturally sweetened with maple syrup — no corn syrup needed, just rich, deep maple flavor in every bite.

• The crunchy toasted walnuts add incredible texture and nuttiness you don’t get with traditional pecan pie.

• Warm, cozy fall flavors — maple + walnuts taste like the holidays wrapped in a slice.

• It’s easier to make than it looks — simple filling, no complicated steps, and it bakes beautifully.

• A perfect twist on a classic pie — familiar like pecan pie but fresher, richer, and more unique for holiday entertaining.

Ingredients 

• 4 large eggs

• 3/4 cup real maple syrup 

• 2 Tbs. lemon juice

• 1/4 to 1/2 tsp. cinnamon (to taste)

• 1 1/2 tsp. vanilla extract

• 1/4 tsp. salt

• 2 cups chopped walnuts

• 1 unbaked 9-inch pie crust

• Optional: whipped cream, for the top

Directions

1. Preheat oven to 375 F.

2. Beat together all ingredient, except walnuts and pie crust, until light and frothy.

3. Spread the walnuts into the unbaked crust. Pout in the batter.

4. Bake for 30 minutes or until solid in the center. Remove from oven and allow to cool for at least 30 minutes before serving.

5. Serve warm, at room temperature, or cold, with or without whipped cream.