Layered Walnut Pumpkin Pie
Indulge in the seasonal flavors of fall with this irresistible Layered Walnut Pumpkin Pie, a show-stopping dessert that's as beautiful as it is delicious. Featuring a sumptuous fusion of smooth cream cheese, spiced pumpkin filling, and a crunchy walnut topping, this pie offers a delightful contrast of textures and flavors in every bite. The premade pie crust simplifies prep, while warm spices like cinnamon, nutmeg, and ginger enhance the rich pumpkin base for an unforgettable autumn treat. Perfect for Thanksgiving or any cozy gathering, this pie is easy to make in under 90 minutes from start to finish. Serve it chilled with a dollop of whipped cream for the ultimate holiday indulgence!
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Recipe Information
Ingredients
- 1 piece Premade pie crust (or homemade if preferred)
- 4 ounces Cream cheese, softened
- 0.75 cups Granulated sugar, divided
- 3 large Eggs, divided
- 1 cups Pure pumpkin puree
- 0.5 cups Evaporated milk
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts
- 1 cups Whipped cream (optional for topping)
Instructions
Preheat your oven to 350°F (175°C).
Place the premade pie crust into a 9-inch pie dish and crimp the edges as desired. Set aside.
In a medium bowl, combine the softened cream cheese with 1/4 cup of granulated sugar using a hand mixer until smooth and creamy.
Add 1 egg to the cream cheese mixture and mix until fully incorporated.
Spread the cream cheese mixture evenly onto the bottom of the pie crust. Place the crust back in the refrigerator to chill while you prepare the next layers.
In a separate large bowl, whisk together the pumpkin puree, remaining 1/2 cup of sugar, remaining 2 eggs, evaporated milk, cinnamon, nutmeg, ginger, and vanilla extract. Mix until smooth and well combined.
Pour the pumpkin mixture carefully over the cream cheese layer in the pie crust.
Sprinkle the chopped walnuts evenly over the top of the pumpkin filling.
Place the pie on the center rack of the preheated oven and bake for 50 minutes, or until the filling is set and the crust is golden brown. To check doneness, insert a knife or skewer into the center—if it comes out clean, the pie is done.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set before serving.
Optionally, top with whipped cream before slicing and serving.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 196.5 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 823 mg | 63% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1655 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
