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Harvest Walnut Pumpkin Pie

Harvest Walnut Pumpkin Pie

Cost $8, save $5

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $8

INGREDIENTS

  • Pumpkin filling

    • 1 (15 ounce) can plain pumpkin purée
    • 🥛 1 (14 ounce) can sweetened condensed milk
    • 🥚 2 eggs
    • 1 teaspoon maple-flavored extract
    • 🧂 ½ teaspoon ground cinnamon
    • 🧂 ½ teaspoon salt
    • 🧂 ¼ teaspoon ground ginger
    • 🧂 ¼ teaspoon ground nutmeg
    • 1 (9 inch) prepared graham cracker crust

  • Walnut topping

    • 🧂 ⅓ cup packed brown sugar
    • ⅓ cup all-purpose flour
    • 🧂 ½ teaspoon ground cinnamon
    • 3 tablespoons unsalted butter, cubed
    • ½ cup chopped walnuts

STEPS

1

Preheat the oven to 425°F (220°C).

2

Combine pumpkin purée, sweetened condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.

3

Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for another 30 minutes until the filling is set.

4

In a bowl, mix brown sugar, flour, and cinnamon. Cut in butter with a fork until coarse crumbs form. Stir in chopped walnuts.

5

Remove the pie from the oven, sprinkle the walnut topping evenly over the pie, and bake for an additional 10 minutes until the topping is golden brown. Let the pie cool completely before slicing.

NUTRIENTS

Per 1 serving

🔥

484

Calories

  • 9
    Protein
  • 65
    Carbs
  • 22
    Fats

💡 Use fresh cracked spices for a stronger flavor.Cover any leftovers and store them in the refrigerator for up to three days.If you prefer more crunch, toast the walnuts before adding them to the topping.