Walnut Pumpkin Pie

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Most Helpful Positive Review

Nov 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!!!

—TORTUGAS2X

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Most Helpful Critical Review

Jan 29, 2009

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

—Michelina

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56 Ratings

Nov 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!

—Ashley

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Nov 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.

—Noelle

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Sep 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.

—Naom7676

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Jan 06, 2008

I made this recipe with a regular crust and it was delicious!

—ENSHALACOOK

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Feb 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

—TKO GWEN

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Jan 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.

—catholic soup queen

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Nutrition

Calories
459 kcal
23%

Carbohydrates
59.4 g
19%

Cholesterol
51 mg
17%

Fat
22.5 g
35%

Fiber
2.2 g
9%

Protein
8.3 g
17%

Sodium
410 mg
16%

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

Nutritional Information

Walnut Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 459
Calories from Fat: 202

% Daily Value *
Total Fat 22.5g 35 %
Saturated Fat 7g 35 %
Cholesterol 51mg 17 %
Sodium 410mg 16 %
Potassium 422mg 12 %
Total Carbohydrates 59.4g 19 %
Dietary Fiber 2.2g 9 %
Protein 8.3g 17 %
Sugars 45.8g
Vitamin A 71 %
Vitamin C 7 %
Calcium 22 %
Iron 17 %
Thiamin 15 %
Niacin 23 %
Vitamin B6 9 %
Magnesium 16 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.