Walnut Pumpkin Pie

Walnut Pumpkin Pie

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 8

    • About This Recipe

    “A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)”

    Ingredients

  • 1 (9inch)unbaked pie shells

    • Filling

  • 1 (15ounce) cans pumpkin
  • 1 (14ounce) cans sweetened condensed milk( NOT evaporated milk)
  • 1egg
  • 3/4 teaspoonground cinnamon
  • 1/2 teaspoonground ginger
  • 1/2 teaspoonnutmeg
  • 1/2 teaspoonsalt

    • Topping

  • 1/4 cupbrown sugar, firmly packed
  • 2tablespoonsunsifted flour
  • 1/2 teaspooncinnamon
  • 2tablespoonsbutter, cold
  • 3/4 cupwalnuts, chopped

    • Directions

  • Preheat oven to 425°F.
  • In large mixing bowl, combine pumpkin, milk, egg,3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
  • Bake 15 minutes.
  • Meanwhile, in small bowl, combine sugar, flourand remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir inwalnuts.
  • Reduce oven temperature to 350°F.
  • Sprinkle walnut mixture evenlyover pie.
  • Bake 40 minutes or until knife inserted 1 inchfrom edge comes out clean.
  • Cool. Garnish as desired.
  • Refrigerate leftovers.

    • Reviews

  • “Best pumpkin pie I’ve ever had!!”

  • “I have been making this for Christmas and Thanksgiving for the past 3 years now.It is my favorite pumpkin pie now. I get requests for this recipe every time I make it.It is an outstanding pie.Thanks for listing it!If your topping does not cover your crust edge you do need to cover the edge of the crust with foil or a pie ring.One time I forgot to add the sugar to the topping and I hardly even noticed it.”

  • “Wonderful and WOW! I used fresh cooked field pumpkin (weighed out on a mailing scale) and added egg, condensed milk, cinnamon, fresh ground nutmeg, and 1 teaspoon of fresh minced ginger, and salt and ran it all through a blender until frothy. I mixed it in a blender as the rind of the “fresh” pumpkin was 6 months old and a little more firm under the peeled skin than the rest. It produced a very lightly spiced filling that set up very nicely. Worried that the fresh pumpkin pulp may have more moisture than canned pumpkin, I added 1 teaspoon of corn starch to the blender mix to make sure that it would “set” when cooked. I was a little short on walnuts so I used a mixture of walnuts, almonds, and granola for the topping. I used a silicone ring to prevent edge burn. As said, it was lightly spiced, very light, and the crunch topping made a crowd pleaser. I have to make another one tomorrow. Thanks to Marg for a great recipe. Jim in So. Calif.”

  • “my first ever pupmkin pie.Very easy to make, the walnut topping was a nice touch – wouldn’t have been the same without it.all those who tasted my pie congratulated me and there’s already none left!”

  • “This was a good pie. My crust burned. I don’t have luck with crust tho so it was probally just me. The topping was yummy. Good pie wil try again.”

  • “The only reason why you only got 4 stars is because I had a problem with the topping. The recipes says to cut in “margarine or butter that is cold”. I cut the butter in tiny chunks and the butter would not mash down. I even tried my electric mixer. Nothing but big pieces of butter that would not meld. So. I put all of the topping in a microwave safe dish and put it in the microwave for about 20 seconds. After that… It worked perfectly. WONDERFUL recipe. I cannot wait to make these pies for Thanksgiving…YAYYYY!Thank you :-)”

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