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Maple Walnut Pumpkin Pie

Eagle brand

"This pumpkin pie has just a hint of maple and is served in a sweet graham cracker crust. A cinnamon walnut topping makes the perfect finish."
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servings 555 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 565 mg
  • 23%

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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{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F.
  2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
  3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
  4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
  5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.

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Read all reviews 158
  1. 210 Ratings

Most helpful positive review

I bought all the ingredients with full intentions of making this and taking it to my sisters for Thanksgiving but after talking to her we decided to eliminate it because we had too many desserts...

Most helpful critical review

First: too sweet. Next time I'll use an evaporated milk recipe for the pie. Did use pure maple syrup instead of flavoring, that probably didn't help. Second: a reviewer mentioned she wished sh...

Most helpful
Most positive
Least positive

I bought all the ingredients with full intentions of making this and taking it to my sisters for Thanksgiving but after talking to her we decided to eliminate it because we had too many desserts...

I made this to take to my sister-in-laws Thanksgiving dinner. There were probably a dozen other desserts there - and this pie dissapeared in minutes. Rave reviews from everyone - and my husban...

This was the first pie I've ever baked! It was fast, fool-proof and my fiancee and I loved it! It was pumpkin heavan with a maple-nutty hint. Perfection for fall.

Made this pie to take to work--followed directions exactly and got rave reviews. I thought it was very good just the way it is, but I like to experiment, so when I made this for Thanksgiving di...

This is such a great little spin on traditional pumpkin pie. This recipe is perfect for first-time bakers, if my husband can do it, anyone can! :) My husband is gluten intolerant, so instead of ...

This is an excellent pie. I don't like ginger so I didn't use any and it tasted great. I won't replace my traditional pumpkin pie for Thanksgiving with this, but I'll make it again. It's an e...

I made this pie tonight. I thought it was ok the topping is what sets this pie apart from any other pumpkin pie I have made. You have to be careful applying the crumb topping so as to not distur...

This was so creamy and rich a delight. I only wish I had added just a little more butter to the topping. I am still eating it five days keeps very well.

This pie won my Mom first place at our Fall Festival. Yum Yum Yum!