Walnut Pumpkin Pie

Photo by Ellen P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SERVES 8 (change servings and units)

  • Ingredients

  • 1

    (9 inch) unbaked pie shells

  • Filling

  • 1

    (15 ounce) can pumpkin

  • 1

    (14 ounce) can sweetened condensed milk (NOT evaporated milk)

  • 1

    egg

  • 3/4

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon nutmeg

  • 1/2

    teaspoon salt

  • Topping

  • 1/4

    cup brown sugar, firmly packed

  • 2

    tablespoons unsifted flour

  • 1/2

    teaspoon cinnamon

  • 2

    tablespoons butter, cold

  • 3/4

    cup walnuts, chopped

  • .

Directions

Directions 1Preheat oven to 425°F. 2In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust. 3Bake 15 minutes. 4Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts. 5Reduce oven temperature to 350°F. 6Sprinkle walnut mixture evenly over pie. 7Bake 40 minutes or until knife inserted 1 inch from edge comes out clean. 8Cool. Garnish as desired. 9Refrigerate leftovers

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