Walnut-Crunch Pumpkin Pie Recipe

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Walnut-Crunch Pumpkin Pie Recipe

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Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. —Edna Hoffman, Hebron, Indiana
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 1 cup chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted

Directions

In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell.
Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours.
In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Walnut-Crunch Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p148

Nutritional Facts

1 piece: 515 calories, 26g fat (10g saturated fat), 87mg cholesterol, 380mg sodium, 64g carbohydrate (47g sugars, 3g fiber), 10g protein.

  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 1 cup chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  1. In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell.
  2. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours.
  3. In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Walnut-Crunch Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p148

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