Pumpkin Walnut Pie
Delight in the cozy flavors of fall with this decadent Pumpkin Walnut Pie, a scrumptious twist on the classic pumpkin dessert. Featuring a velvety spiced pumpkin filling enriched with cinnamon, ginger, and nutmeg, this pie takes it to the next level with a layer of toasted walnuts nestled beneath the creamy filling for a delightful crunch in every bite. A buttery, golden-brown crust cradles this luscious creation, while a hint of vanilla and the richness of cream add depth to its flavor. Perfect for holiday gatherings or a cozy family meal, this pie is finished with a light brush of melted butter for the ultimate oven-kissed glow. Serve it with whipped cream or an extra sprinkle of walnuts for a show-stopping dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 store-bought or homemade (9-inch) pie crust
- 1.5 cups pumpkin puree
- 0.75 cups brown sugar
- 0.25 cups granulated sugar
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups heavy cream
- 0.25 cups whole milk
- 1 teaspoons vanilla extract
- 0.75 cups, chopped and toasted walnuts
- 1 tablespoons, melted unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimping the edges if desired. Set aside.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Mix until evenly combined.
Add the eggs to the pumpkin mixture and whisk until smooth.
Gradually stir in the heavy cream, whole milk, and vanilla extract. Mix until the filling is velvety and well incorporated.
Spread the chopped and toasted walnuts evenly over the bottom of the prepared pie crust.
Pour the pumpkin filling over the walnuts, ensuring they are evenly distributed.
Brush the edge of the crust lightly with melted butter to encourage a golden brown finish.
Place the pie in the oven and bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Optionally, serve with a dollop of whipped cream or a sprinkle of additional chopped toasted walnuts for garnish.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 49.8 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 177.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1526 mg | 32% | |
*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.
