Walnut Pumpkin Pie
The ultimate pumpkin pie to serve with your holiday dinner. The pumpkin pie is traditional, and the walnut-sugar topping is absolutely delicious.
Recipe type: Custard Pie, Nut Pie, Pumpkin
Serves: 6 to 8
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Oven Temp: 350° Storage: Cover and Refrigerate
Help: Classic Pie Pastry
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Help: Classic Pie Pastry
Shop for this Recipe: Measuring Cups, Spoons, Scales | Pie Pans | Pie Crust Shields | Mixing Bowls | Wire Whisks | Rubber, Silicone Spatulas | Wooden Spoons | Wire Cooling Racks | Kitchen Knives
Ingredients
Pastry:
- Classic Pie Pastry for one 9 inch pie
Filling:
- 3 large eggs
- 2 cups (15 ounce can) pumpkin
- 1½ cups (12 ounce can) evaporated milk
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Walnut Topping:
- 1 tablespoon unsalted butter, melted
- 1 cup walnuts, coarsely chopped
- ¼ cup firmly packed light brown sugar
Instructions
Pastry:
- Preheat oven to 350 degrees F.
- Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
Filling:
- In a large mixing bowl, beat the eggs with a wire whisk or fork until frothy. Add pumpkin, evaporated milk, granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
- Bake: Partially bake for 40 minutes.
Walnut Topping:
- In a small bowl, combine melted butter, walnuts, and brown sugar; stir to mix. Gently spoon walnut topping around the outside edge of the partially baked filling. Tip: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.
- Bake: Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a kitchen knife inserted near the center comes out clean. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.