Walnut Pumpkin Pie Recipe - Allrecipes.com
Walnut Pumpkin Pie Recipe
  • READY IN 50 mins

Walnut Pumpkin Pie

Recipe by  

"A slight twist on the traditional pumpkin pie."

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Ingredients Edit and Save

Original recipe makes 1 -8 or 9 inch pie Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. 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.
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Reviews More Reviews

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!!!

 
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

 

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!

 
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.

 
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.

 
Jan 06, 2008

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

 
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.

 
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

 

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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.

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