Walnut Pumpkin Pie Recipe #3565
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!)
55 min | 15 min prep
SERVES 8
- 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
- Preheat oven to 425°F.
- 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.
- Bake 15 minutes.
- 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.
- Reduce oven temperature to 350°F.
- Sprinkle walnut mixture evenly over pie.
- Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
- Cool. Garnish as desired.
- Refrigerate leftovers.
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5 stars