Walnut Pumpkin Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (9 inch) prepared graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
¾ cup chopped walnuts

Nutrition Info

458.7 calories
carbohydrate: 59.4 g
cholesterol: 47.5 mg
fat: 22.5 g
fiber: 2.2 g
protein: 8.3 g
saturatedFat: 7 g
servingSize: -
sodium: 410.3 mg
sugar: 45.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.

  3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

  4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

Recipe Yield

1 -8 or 9 inch pie

Recipe Note

A slight twist on the traditional pumpkin pie.

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