This cozy pie combines the rich flavors of toasted walnuts and sweet pumpkin, perfect for celebrating the season. It’s a simple, comforting treat that’s sure to warm up any gathering or quiet evening at home.
Prep Time15 min
Cook Time45 min
Total Time1 hr
Difficulty
Hard
Pro Cooking Tips
Use fresh pumpkin puree for the best flavor and texture.
Toast the walnuts lightly before adding them to enhance their crunch and taste.
Keep pie crust edges covered with foil if they brown too quickly during baking.
Ingredients
0/12
Why This Meal Is A Winner
This pie brings together the warm, nutty flavor of walnuts with the sweet, earthy taste of pumpkin. It’s perfect for cozy fall days and holiday gatherings. The blend of spices and crunchy topping makes every bite comforting and satisfying.
Step 1
Heat your oven to 425°F (220°C). In a big bowl, mix together the pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg until everything is well combined. Pour the mixture into your graham cracker crust and smooth the top with a spatula.
Step 2
Pop the pie into the oven and bake it for 15 minutes. After that, lower the heat to 350°F (175°C) and keep baking for about 30 more minutes, or until the filling feels set.
Step 3
While the pie is baking, get the walnut topping ready. In a small bowl, stir together the brown sugar, flour, and cinnamon. Use a fork to cut in the butter until the mixture looks like coarse crumbs, then mix in the walnuts.
Step 4
Once the pie is done with the first bake, take it out and spread the walnut topping evenly over the surface. Put it back in the oven for another 10 minutes or so, until the topping turns golden brown. Let the pie cool completely before slicing and serving.
49
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Style Ideas
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of maple syrup or honey can add extra sweetness. This pie pairs nicely with a hot cup of spiced tea or coffee.
Storing Food Safely
Allow the pie to cool completely before storing. Keep it covered in the refrigerator for up to four days. For longer storage, wrap tightly and freeze for up to two months; thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, but make sure to cook and puree the fresh pumpkin until smooth before using the same quantity as the canned puree.
How do I know when the filling is set?
The filling should be mostly firm with a slight jiggle in the center when gently shaken; it will firm up more as it cools.
Can I substitute the graham cracker crust with a traditional pie crust?
Yes, a traditional pie crust works well; just adjust baking times as needed.
Is there a dairy-free alternative for sweetened condensed milk?
You can use coconut condensed milk or make a homemade dairy-free version to keep the texture similar.
How long should I let the pie cool before serving?
Let it cool completely at room temperature, about 2 hours, to allow the filling to set properly.
Can I prepare the walnut topping in advance?
Yes, you can make the topping ahead and store it in the fridge until ready to bake.
What is the best way to store leftovers?
Cover tightly and refrigerate leftovers for up to 3 days.
Can I freeze the pie?
Yes, freeze the cooled pie wrapped well; thaw overnight in the fridge before serving.
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