6 Reviews of Walnut Pumpkin Pie

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.

From: Gingerbear

On Oct 22, 2005

The only reason why you only got 4 stars is because I had a problem with the topping. The recipes says to cut in "margarine or butter that is cold". I cut the butter in tiny chunks and the butter would not mash down. I even tried my electric mixer. Nothing but big pieces of butter that would not meld. So. I put all of the topping in a microwave safe dish and put it in the microwave for about 20 seconds. After that... It worked perfectly. WONDERFUL recipe. I cannot wait to make these pies for Thanksgiving...YAYYYY! Thank you

From: Jules211

On Dec 8, 2005

This was a good pie. My crust burned. I don't have luck with crust tho so it was probally just me. The topping was yummy. Good pie wil try again.

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.

From: Chef #1437016

On Nov 15, 2009

Best pumpkin pie I've ever had!!

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!