"A slight twist on the traditional pumpkin pie." — Jackie
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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 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
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.
* 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
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