Walnut Pumpkin Pie is a delightful twist on classic pumpkin pie, bringing a crunchy, nutty finish that will leave everyone craving more. With a rich and creamy filling, it celebrates the flavors of fall while satisfying your sweet tooth. Let’s get ready to bake up some deliciousness with the lovely pie.
When it comes to the ingredients, feel free to substitute the sweetened condensed milk with an alternative like coconut milk for a dairy-free option. Always opt for fresh spices for a more robust flavor. If allergies to nuts are a concern, consider leaving out the walnuts or using pumpkin seeds instead; the pie will still be delightful and delicious.
Pies & Tarts
Walnut Pumpkin Pie Recipe
Ingredients
- 1 (9 inch) unbaked pie shell
- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can sweetened condensed milk
- 1 egg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup brown sugar, firmly packed
- 2 tablespoons unsifted flour
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, cold
- 3/4 cup walnuts, chopped
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine 1 (15 ounce) can pumpkin, 1 (14 ounce) can sweetened condensed milk, 1 egg, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt; mix well until smooth.
- Pour the pumpkin mixture into the 9-inch unbaked pie shell and spread it evenly.
- Bake for 15 minutes, allowing the filling to set slightly.
- Meanwhile, in a small bowl, combine 1/4 cup firmly packed brown sugar, 2 tablespoons unsifted flour, and 1/2 teaspoon cinnamon. Using a pastry blender, cut in 2 tablespoons cold butter until the mixture resembles coarse crumbs.
- Stir in 3/4 cup chopped walnuts until evenly combined.
- Reduce the oven temperature to 350°F and carefully sprinkle the walnut mixture evenly over the top of the pie.
- Bake for an additional 40 minutes, or until a knife inserted 1 inch from the edge comes out clean.
- Remove the pie from the oven and let it cool before garnishing as desired.
- Refrigerate any leftovers, if there are any.
Part of our Homemade Pie and Tart Recipes collection — Part 5 of 5:
For a delightful tart shell that complements sweet fillings beautifully, I recommend the Whole Wheat Flour Tart Crust. It offers a wholesome, nutty flavor that pairs perfectly with various fillings, making it an excellent choice for any dessert lover.