Walnut Pumpkin Pie

Walnut Pumpkin Pie

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"A slight twist on the traditional pumpkin pie. Originally submitted to ThanksgivingRecipe.com. "
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servings 441 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 390 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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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 32 Ratings

Most helpful positive review

This was easy and all who had a slice loved it! I used two eggs instead of one and 1/2 cup of brown sugar in the pumpkin custard mixture.

Most helpful critical review

Sorry Jackie....Think there must be something missing from the recipe. We couldn't eat it.

This was easy and all who had a slice loved it! I used two eggs instead of one and 1/2 cup of brown sugar in the pumpkin custard mixture.

This is a recipe that I tried last year and it was a hit! i didn't want to make a traditional pumpkin pie without adding a little magic to it. The walnut topping sure did the trick! This will re...

This came out excellent. I made the pumpkin puree from scratch and used two eggs instead of the one and it was great!

Awesome pumpkin pie! I too used a regular pastry crust and opted to cover it with tin foil a little more than halfway through baking to keep it from getting too brown. At first people were mad...

YUM!! I made this exactly like the recipe except used a regular pastry crust. I saw that others used 2 eggs and most recipes call for more but I used the one. DELICIOUS! It was a major hit. Am m...

THANK YOU for this recipe!!! I made it for Thanksgiving and it was the BEST Pumpkin Pie I've ever tasted. My family and I loved it.

My husband made this for Thanksgiving and we LOVED it and now we have it almost every other weekend. We also took it to a family dinner at Christmas. Everyone LOVED it too. Heating it up makes i...


Made pumpkin pie for the first time ever using this recipe. It was pretty good. The only thing I would do different is maybe squeeze a tad bit of orange in it and bake it a lil longer before put...

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