Walnut Pumpkin Pie

Name: Walnut Pumpkin Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 -8 or 9 inch pie
Ingredients: 1 (9 inch) prepared graham cracker crust; 2 cups pumpkin puree; 1 (14 ounce) can sweetened condensed milk; 1 egg; 1 ¼ teaspoons ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon salt; ¼ cup packed brown sugar; 2 tablespoons all-purpose flour; 2 tablespoons butter; ¾ cup chopped walnuts

Rating: 4.71 stars

93 Ratings
75 Reviews
6 Photos

A slight twist on the traditional pumpkin pie.

By Jackie

Recipe Summary

prep:

10 mins

cook:

40 mins

total:

50 mins

Servings:

Yield:

1 -8 or 9 inch pie

Nutrition Info

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

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Step 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.
Step 3

Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Step 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.

Nutrition Facts

Per Serving:

458.7 calories; protein 8.3g 17% DV; carbohydrates 59.4g 19% DV; fat 22.5g 35% DV; cholesterol 47.5mg 16% DV; sodium 410.3mg 16% DV. Full Nutrition

Reviews (75)

Most helpful positive review

TORTUGAS2X

11/17/2005

Wow! If this was just a rating for the topping i'd give it five stars but I think I prefer the old pie recipe from the pumpkin label just a little more. But the toppiing is a keeper... I'll never make "naked" pumpkin pie again!! I also did find that I had to cook it 10 minutes past the suggested time and maybe could have stood 5 minutes more. Note we ate this pie in the evening after it had cooled but before chilled. All I can say was it was WAY better then next day cold. The flavors really came together and the texture was awesome!!! I'm making 2 for thanksgiving!!! Read More

Helpful

(43)

Most helpful critical review

SEANSHELLS

12/01/2003

Sorry Jackie....Think there must be something missing from the recipe. We couldn't eat it. Read More

Helpful

(2)

93 Ratings

5 star values: 74
4 star values: 15
3 star values: 2
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

TORTUGAS2X

11/17/2005

Helpful

(43)

Ashley

11/13/2003

I have been making this pie at the holidays for a few years now and it is great! Even people who dont like pumpkin pie like this one! Read More

Helpful

(24)

REDPONYGIRL

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. Read More

Helpful

(21)

mrsnoellachristine

11/30/2010

This was SUPER yummy! The only change I would make is to add the nut topping only about 25 or 30 minutes before the pie is done baking. My walnuts and sugar were a little burnt adding them only 15 min into the baking process. Read More

Helpful

(20)

Naom7676

09/29/2008

Very good! Rich. I made them as individual servings in cupcake papers and worked great for bringing in to work. Just over half the time in the oven and makes 1 1/2 dozen. Read More

Helpful

(18)

ENSHALACOOK

01/06/2008

I made this recipe with a regular crust and it was delicious! Read More

Helpful

(12)

catholic soup queen

01/17/2007

I love this recipe! While baking It smells Soooooo good too! I just cannot stand ordinary pumpkin pie with regular doughie pie crust as it's so blase'. This topping is like a streusel and we really like it...and fancy that! What I did differently is I gave the G.C. Crust an eggwhite wash and pre-baked it in the 425 degree oven for 5 minutes let it cool some before adding the pumpkin mixture. Used the remainder of the egg white the called for egg in the mixture. Used pecans rather than walnuts (not a walnut fan either). Other than that I stuck to the recipe to a "T". Will be making this one again and rotate it with my "Pumpkin Something Crunch" recipe. This recipe is better when you want your pie to look and serve like a pie. froze some pieces and they thawed well(after 2 weeks) but lost a bit of the crunch. Taste was still wonderful. Read More

Helpful

(12)

TKO GWEN

02/11/2004

I made this recipe for Thanksgiving actually and it turned out GREAT! My step daughter doesn't usually eat pumpkin pie but once she had a piece she asked if I could make her one for Christmas at her house. It was a hit. You must follow the cooking procedure to the letter as I tried to make one last night and it was a flop because I forgot to cook it at the higher temperature first! It has a wonderful taste that is not "pumpkiny" at all. Thanks Jackie Read More

Helpful

(12)

Jan

12/01/2003

I found this to be easy to prepare. It looks impressive and has a nice crunchy thing going on with that delicious topping. My guests went for this pie over the traditional pumpkin which surprised me. Read More

Helpful

(10)

SEANSHELLS

12/01/2003

Sorry Jackie....Think there must be something missing from the recipe. We couldn't eat it. Read More

Helpful

(2)

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Nutritional Information

Walnut Pumpkin Pie

Servings Per Recipe: 8
Calories: 458.7

% Daily Value *

protein: 17 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 35 %

saturated fat: 35 %

cholesterol: 16 %

vitamin a iu: 71 %

niacin equivalents: 23 %

vitamin b6: 9 %

vitamin c: 7 %

folate: 9 %

calcium: 18 %

iron: 10 %

magnesium: 16 %

potassium: 12 %

sodium: 16 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Walnut Pumpkin Pie

1 of 75

All Reviews

TORTUGAS2X

11/17/2005

Helpful

(43)

Ashley

11/13/2003

I have been making this pie at the holidays for a few years now and it is great! Even people who dont like pumpkin pie like this one!

Helpful

(24)

REDPONYGIRL

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.

Helpful

(21)

mrsnoellachristine

11/30/2010

Helpful

(20)

Naom7676

09/29/2008

Very good! Rich. I made them as individual servings in cupcake papers and worked great for bringing in to work. Just over half the time in the oven and makes 1 1/2 dozen.

Helpful

(18)

ENSHALACOOK

01/06/2008

I made this recipe with a regular crust and it was delicious!

Helpful

(12)

catholic soup queen

01/17/2007

Helpful

(12)

TKO GWEN

02/11/2004

Helpful

(12)

Jan

12/01/2003

I found this to be easy to prepare. It looks impressive and has a nice crunchy thing going on with that delicious topping. My guests went for this pie over the traditional pumpkin which surprised me.

Helpful

(10)

SEANSHELLS

12/01/2003

Sorry Jackie....Think there must be something missing from the recipe. We couldn't eat it.

Helpful

(2)

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Walnut Pumpkin Pie

Ingredients

Directions

Nutrition Facts

Reviews (75)

Most helpful positive review

Most helpful critical review

All Reviews for Walnut Pumpkin Pie

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Walnut Pumpkin Pie

Ingredients

Directions

Nutrition Facts

Reviews (75)

Most helpful positive review

Most helpful critical review

All Reviews for Walnut Pumpkin Pie