Walnut Pumpkin Pie
Indulge in the cozy flavors of autumn with this decadent Walnut Pumpkin Pie, a delightful twist on the classic dessert. Featuring a silky-smooth pumpkin filling spiced with cinnamon, ginger, and nutmeg, this pie is baked to perfection in a flaky crust. The crowning touch is a luxurious walnut topping coated in buttery maple syrup, adding irresistible crunch and sweetness. Perfect for Thanksgiving or any seasonal celebration, this show-stopping dessert combines warm spices, creamy texture, and nutty richness in every bite. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat.
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Recipe Information
Ingredients
- 1 pre-made or homemade Pie crust
- 425 grams Pumpkin puree
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 180 milliliters Heavy cream
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 120 grams Walnuts
- 30 grams Butter
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 180°C (350°F). Place the pie crust in a 9-inch pie dish. Set aside.
In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth.
In a separate bowl, beat the eggs. Add the heavy cream, milk, and vanilla extract to the eggs, whisking to combine.
Gradually stir the wet ingredients into the pumpkin mixture until fully combined and smooth.
Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
Bake the pie in the preheated oven for 40 minutes.
While the pie is baking, prepare the walnut topping. In a small saucepan, melt the butter over low heat. Stir in the maple syrup and walnuts, mixing until the walnuts are coated.
After the pie has baked for 40 minutes, carefully remove it from the oven. Sprinkle the walnut mixture evenly over the top of the pie.
Return the pie to the oven and bake for an additional 20 minutes, or until the center is set and the walnut topping is golden and fragrant.
Remove the pie from the oven and allow it to cool to room temperature on a wire rack.
Refrigerate the pie for at least 2 hours before serving to allow the filling to set fully.
Slice and serve with whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 31.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 277 mg | 6% | |
*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.
