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Ingredients
| graham cracker pie shell: 1 9 inch |
| pumpkin puree: 2 cups |
| sweetened condensed milk: 1 14floz can |
| eggs: 1 |
| ground cinnamon: 1 1/4 tsp |
| ground ginger: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
| light brown sugar (packed): 1/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| salted butter: 2 Tbl |
| walnuts (chopped): 3/4 cup |
Walnut Pumpkin Pie
Credit: AllRecipes
User rating:
"A slight twist on the traditional pumpkin pie."
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Prep Time
10 min -
Cook Time
40 min -
Servings
8 serving(s)
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Directions
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- 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.