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Walnut-Crunch Pumpkin Pie

Rated as 4 out of 5 Stars

"Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. --Edna Hoffman, Hebron, Indiana"
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1 h 10 m servings
Original recipe yields 6 servings


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  1. In a mixing bowl, beat eggs. add the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg; mix well. Pour into pastry shell.
  2. Cover edges loosely with foil. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F. Remove foil; bake 35-40 minutes longer or until set and a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
  3. Combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove oil. Store in the refrigerator.


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Excellent recipe, I replaced the evaporated milk with 1/2 cup whole milk though and used a mix of 1/3 cup brown sugar and 1/3 cup granulated sugar instead of the 3/4 cup brown sugar. I also star...