Maple Walnut Pumpkin Pie Recipe -
Maple Walnut Pumpkin Pie Recipe

Maple Walnut Pumpkin Pie

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"This pumpkin pie has just a hint of maple and is served in a sweet graham cracker crust. A cinnamon walnut topping makes the perfect finish."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 425 degrees F.
  2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
  3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
  4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
  5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2008

I bought all the ingredients with full intentions of making this and taking it to my sisters for Thanksgiving but after talking to her we decided to eliminate it because we had too many desserts coming. I made it for our weekly family dinner instead. The request has been made to make it for Thanksgiving! This was absolutely delicious, if it wasn't for my daughter not liking the nut part I would never make a plain pumpkin pie again. This was great, don't hestitate make this one. I used Fat Free Eagle brand sweet and condensed milk, I baked it an extra 10 mins before adding topping it seemed too watery in the middle. I'm not sure if that anything to do with the fat free or not but it was great!

Most Helpful Critical Review
Dec 21, 2014

First: too sweet. Next time I'll use an evaporated milk recipe for the pie. Did use pure maple syrup instead of flavoring, that probably didn't help. Second: a reviewer mentioned she wished she had put more butter in the topping. So I added a tablespoon. But, I should have doubled the butter. The topping didn't melt/cook-- it mostly stayed the same powder it started out as. Third: it's still good, didn't hear any complaints, and it was eaten very quickly. Used a walnut pie shell from this site; that was awesome.

Dec 23, 2007

I made this to take to my sister-in-laws Thanksgiving dinner. There were probably a dozen other desserts there - and this pie dissapeared in minutes. Rave reviews from everyone - and my husband complained that there wasn't any left for him to take home. I'm making it again for our Christmas dinner - much to my husband's delight!

Nov 02, 2006

This was the first pie I've ever baked! It was fast, fool-proof and my fiancee and I loved it! It was pumpkin heavan with a maple-nutty hint. Perfection for fall.

Nov 10, 2008

This is such a great little spin on traditional pumpkin pie. This recipe is perfect for first-time bakers, if my husband can do it, anyone can! :) My husband is gluten intolerant, so instead of graham crackers for the crust, I used about 30 gluten-free animal cookies with about 3 TBL of butter and a little less then a quarter of a cup of sugar, then refrigerated it for a few minutes to set the butter while I was making the pie mixture. We baked it as directed and then for the topping, I substituted corn starch for the flour. It turned out so amazing! My husband doesn't usually get to indulge in holiday treats, so he was very grateful and we (not even myself) never missed the gluten!

Nov 27, 2009

Made this pie to take to work--followed directions exactly and got rave reviews. I thought it was very good just the way it is, but I like to experiment, so when I made this for Thanksgiving dinner I made a few changes. I didn't use a graham cracker crust, I made a flaky pie crust. I also used the reduced fat Eagle Brand sweetened condensed milk, 3 tablespoons of PURE maple syrup, 2 teaspoons of pumpkin pie spice and fresh pumpkin. For the topping I used 3/4 cup of chopped walnuts as the half of cup seemed to be lost in the topping. Will definitely make again.

Oct 09, 2005

This is an excellent pie. I don't like ginger so I didn't use any and it tasted great. I won't replace my traditional pumpkin pie for Thanksgiving with this, but I'll make it again. It's an excellent Fall/Winter pie.

Jan 18, 2011

I made this pie tonight. I thought it was ok the topping is what sets this pie apart from any other pumpkin pie I have made. You have to be careful applying the crumb topping so as to not disturb the pumpkin filling. I flattened the topping in my hands and placed it on top then as it started to melt I could fill in the open spots. This pie is between 3.5 and 4 stars for me.


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  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 565 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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