walnut pumpkin pie

walnut pumpkin pie
  • 1 (9 inch) prepared graham cracker crust
  • 2 cups pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 3/4 cup chopped walnuts



  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.

03/09/2017
walnut pumpkin pie, Fresh Pumpkin recipe PT10M PT2H 6 435 calories
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