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Walnut Pumpkin Pie

Walnut Pumpkin Pie

Jackie

A slight twist on the traditional pumpkin pie. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
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Reviews

REDPONYGIRL
21
11/26/2006

This was easy and all who had a slice loved it! I used two eggs instead of one and 1/2 cup of brown sugar in the pumpkin custard mixture.

KitchenWitch
10
11/17/2005

This is a recipe that I tried last year and it was a hit! i didn't want to make a traditional pumpkin pie without adding a little magic to it. The walnut topping sure did the trick! This will remain one of my all time favorites as far as pumkpin pies go.

Heather Peter Zelonis
9
11/2/2008

This came out excellent. I made the pumpkin puree from scratch and used two eggs instead of the one and it was great!