1.      Preheat oven to 375 degrees Fahrenheit. 

2.      Spread pie crust across 9-inch deep dish pie pan, stretching if needed to cover the edges. Crimp the edges of the crust and trim any extra crust if necessary. 

3.      Add chopped walnuts to the pie dish on top of the unbaked crust. 

4.      In a medium sized mixing bowl, add eggs, maple syrup, molasses, and vanilla extract. Whip briskly with a whisk for about 30 seconds to combine. 

5.      Add butter, flour, salt and pumpkin pie spice. Stir to combine. 

6.      Pour pie filling over walnuts in pie dish. 

7.      Bake for 20 minutes. 

8.      Remove from oven, then cover crust with pie crust shield or aluminum foil 

9.      Return pie to oven. Bake for an additional 20 minutes. 

10.  Remove from oven. Loosely cover the top of the pie with a sheet of aluminum foil. This is to keep the top of the walnuts from burning. 

11.  Return pie to oven and bake for a final 5-10 minutes, until completely cooked through in the center. There should be no visible liquid remaining. 

12.  Allow pie to completely cool before slicing, 1-2 hours.