A slight twist on the traditional pumpkin pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.

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

  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(43)

Most helpful critical review

Rating: 1 stars
12/01/2003
Sorry Jackie....Think there must be something missing from the recipe. We couldn't eat it. Read More
(2)
93 Ratings
  • 5 star values: 74
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
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
(43)
Rating: 5 stars
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
(24)
Rating: 5 stars
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
(21)
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Rating: 5 stars
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
(20)
Rating: 4 stars
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
(18)
Rating: 5 stars
01/06/2008
I made this recipe with a regular crust and it was delicious! Read More
(12)
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Rating: 5 stars
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
(12)
Rating: 5 stars
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
(12)
Rating: 5 stars
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
(10)
Rating: 1 stars
12/01/2003
Sorry Jackie....Think there must be something missing from the recipe. We couldn't eat it. Read More
(2)