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: 4.72 stars

95 Ratings
53 Reviews
6 Photos

A slight twist on the traditional pumpkin pie.

By Jackie

Gallery

Recipe Summary test

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:

459 calories; protein 8.3g; carbohydrates 59.4g; fat 22.5g; cholesterol 47.5mg; sodium 410.3mg. Full Nutrition

Reviews (53)

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

(44)

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)

95 Ratings

5 star values: 76
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

(44)

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)

More Reviews

Back to Walnut Pumpkin Pie

All Reviews for Walnut Pumpkin Pie

- of Reviews

Walnut Pumpkin Pie

Servings Per Recipe: 8
Calories: 458.7

% Daily Value *

protein: 17 %

carbohydrates: 19 %

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 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 53

All Reviews

TORTUGAS2X

11/17/2005

Helpful

(44)

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