This cozy pumpkin pie combines the warm flavors of vanilla and crunchy walnuts for a delightful twist on a classic dessert. Perfect for sharing with loved ones or enjoying on a chilly evening, it’s sure to become a new favorite.
Prep Time10 min
Cook Time1 hr 25 min
Total Time1 hr 35 min
Difficulty
Hard
Tips For Best Results
Use fresh pumpkin puree or well-drained canned pumpkin for the best texture.
Toast the walnuts lightly before adding to enhance their flavor.
Bake the pie on a lower rack to prevent the crust edges from burning while the filling cooks through.
Ingredients
0/8
Why This Dish Is Hard To Resist
This pie combines the warm flavors of pumpkin and vanilla with the crunch of walnuts, creating a comforting dessert perfect for any season. Its creamy texture and subtle sweetness make it a crowd-pleaser that feels both classic and special.
Step 1
Cut the pumpkin in half and placing the pieces in a large pot. Fill it with just enough water to cover the pumpkin, then bring it to a boil. Once boiling, turn the heat down to medium-low and let it simmer until the pumpkin is soft, which should take about 30 minutes. Drain the water, scoop out the flesh, and mash it until smooth.
Step 2
While the pumpkin is cooking, preheat your oven to 400°F (200°C). In a big bowl, mix together 2 cups of the mashed pumpkin with the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon. Stir everything until it’s well combined.
Step 3
Pour the filling into your pie crust, smoothing it out evenly. Bake the pie in the oven for about an hour, or until the filling is set and no longer jiggly. Let it cool before serving, and enjoy!
277
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Simple Serving Suggestions
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds extra warmth and spice.
Refrigeration Tips
Store leftover pie covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to one month; thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can substitute 1 (15-ounce) can of pumpkin puree for the fresh pumpkin. Use about 2 cups for the filling.
How do I know when the pumpkin is cooked enough for mashing?
The pumpkin is ready when it's soft and easily pierced with a fork, usually after about 30 minutes of simmering.
Can I use regular milk instead of skim milk?
Yes, regular or any milk alternative can be used; it may slightly change the texture but will still work well.
Should I toast the walnuts before adding them?
Toasting walnuts is optional but recommended for extra flavor and crunch.
How can I tell when the pie is done baking?
The pie is done when the filling is set and no longer jiggly in the center, usually after about an hour.
Can I prepare the pie ahead of time?
Yes, you can make the pie a day in advance and store it covered in the refrigerator until serving.
Is it necessary to preheat the oven to 400°F?
Yes, preheating ensures the pie bakes evenly and the crust becomes crisp.
Can I use a homemade pie crust instead of a prepared one?
Absolutely, a homemade crust works great and can add a personal touch to the pie.
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