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Nutrition Facts
Serving Size 1 (157g) Recipe makes 8 servings
Calories 428
Calories from Fat 203		(47%)
Amount Per Serving		%DV
	Total Fat 22.6g	34%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 358mg		14%
Potassium 466mg		13%
Total Carbohydrate 50.8g		16%
	Dietary Fiber 2.1g	8%
	Sugars 34.8g
Protein 8.6g		17%
detailed view... how is this calculated?

Walnut Pumpkin Pie

Recipe #3565 | 55 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Oct 23, 1999

A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)

SERVES 8 (change servings and units)

Ingredients

1 (9 inch) unbaked pie shells

Filling

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 egg
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Topping

1/4 cup brown sugar, firmly packed
2 tablespoons unsifted flour
1/2 teaspoon cinnamon
2 tablespoons butter, cold
3/4 cup walnuts, chopped

Directions

1
Preheat oven to 425°F.
2
In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
3
Bake 15 minutes.
4
Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
5
Reduce oven temperature to 350°F.
6
Sprinkle walnut mixture evenly over pie.
7
Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
8
Cool. Garnish as desired.
9
Refrigerate leftovers.

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Featured Reviews for This Recipe

From: Chef #1437016

On Nov 15, 2009

Best pumpkin pie I've ever had!!

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From: Chef 565650 Jim

On Apr 4, 2009

Wonderful and WOW! I used fresh cooked field pumpkin (weighed out on a mailing scale) and added egg, condensed milk, cinnamon, fresh ground nutmeg, and 1 teaspoon of fresh minced ginger, and salt and ran it all through a blender until frothy. I mixed it in a blender as the rind of the "fresh" pumpkin was 6 months old and a little more firm under the peeled skin than the rest. It produced a very lightly spiced filling that set up very nicely. Worried that the fresh pumpkin pulp may have more moisture than canned pumpkin, I added 1 teaspoon of corn starch to the blender mix to make sure that it would "set" when cooked. I was a little short on walnuts so I used a mixture of walnuts, almonds, and granola for the topping. I used a silicone ring to prevent edge burn. As said, it was lightly spiced, very light, and the crunch topping made a crowd pleaser. I have to make another one tomorrow. Thanks to Marg for a great recipe. Jim in So. Calif.

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From: ChefEmma

On Jun 2, 2007

my first ever pupmkin pie. Very easy to make, the walnut topping was a nice touch - wouldn't have been the same without it. all those who tasted my pie congratulated me and there's already none left!

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From: KimTexan

On Dec 23, 2007

I have been making this for Christmas and Thanksgiving for the past 3 years now. It is my favorite pumpkin pie now. I get requests for this recipe every time I make it. It is an outstanding pie. Thanks for listing it! If your topping does not cover your crust edge you do need to cover the edge of the crust with foil or a pie ring. One time I forgot to add the sugar to the topping and I hardly even noticed it.

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