Recipe by Jackie
"A slight twist on the traditional pumpkin pie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
prepared graham cracker crust
1 (14 ounce) can
sweetened condensed milk
1 1/4 teaspoons
packed brown sugar
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!!!
1st off this is super easy to make! I give the filling 4.5 stars b/c it was so good but the top walnut mix was not good at all. It tasted burnt and a little weird.. mayb its just me but idk
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 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.
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 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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Walnut Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.
This rich, 5-star pumpkin pie is simply the perfect Thanksgiving dessert.