Rating: 4.71 stars
94 Ratings
  • 5 star values: 75
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

A slight twist on the traditional pumpkin pie.

Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
1 -8 or 9 inch 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

459 calories; protein 8.3g; carbohydrates 59.4g; fat 22.5g; cholesterol 47.5mg; sodium 410.3mg. Full Nutrition
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Reviews (62)

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
(44)

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)
94 Ratings
  • 5 star values: 75
  • 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
(44)
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
11/30/2010
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)
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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)
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)
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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: 5 stars
11/25/2005
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 took alot of flour to get the topping to "crumble"...maybe my butter was too soft... but in all - it was awesome! 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)