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Walnut Pumpkin Pie

"A slight twist on the traditional pumpkin pie."
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50 m servings 459 cals
Original recipe yields 8 servings (1 -8 or 9 inch pie)


  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 51
  1. 58 Ratings

Most helpful positive review

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 nev...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 nev...

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 ...

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 ...

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 ...

This is a fantastic recipe! My fiance says it's the best he's had...big accomplishment! I found, however, that I needed double the suggested amounts for the topping to cover the whole pie. It ...

I found this to be easy to prepare. It looks impressive and has a nice crunchy thing going on with that delicious topping. My guests went for this pie over the traditional pumpkin, which surpr...