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Walnut Pumpkin Pie

Rated as 4.7 out of 5 Stars

"A slight twist on the traditional pumpkin pie."
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Ingredients

50 m servings 459 cals
Original recipe yields 8 servings (1 -8 or 9 inch pie)

Directions

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  • Prep

  • Cook

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  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.

Nutrition Facts


Per Serving: 459 calories; 22.5 g fat; 59.4 g carbohydrates; 8.3 g protein; 48 mg cholesterol; 410 mg sodium. Full nutrition

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Reviews

Read all reviews 73
  1. 91 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 nev...

Most helpful critical review

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

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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 nev...

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!

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.

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 ...

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.

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

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 ...

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 ...

This is a fantastic recipe! My fiance says it's the best he's had...big accomplishment! I found, however, that I needed double the suggested amounts for the topping to cover the whole pie. It ...