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    You are in: Home / Recipes / Walnut Pumpkin Pie Recipe
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    Walnut Pumpkin Pie

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Marg (CaymanDesigns)'s Note:

    A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)

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    Units: US | Metric

    • 1 (9 inch) unbaked pie shells




    1. 1
      Preheat oven to 425°F.
    2. 2
      In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
    3. 3
      Bake 15 minutes.
    4. 4
      Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
    5. 5
      Reduce oven temperature to 350°F.
    6. 6
      Sprinkle walnut mixture evenly over pie.
    7. 7
      Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
    8. 8
      Cool. Garnish as desired.
    9. 9
      Refrigerate leftovers.

    Ratings & Reviews:

    • on November 15, 2009


      Best pumpkin pie I've ever had!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2007


      I have been making this for Christmas and Thanksgiving for the past 3 years now. It is my favorite pumpkin pie now. I get requests for this recipe every time I make it. It is an outstanding pie. Thanks for listing it! If your topping does not cover your crust edge you do need to cover the edge of the crust with foil or a pie ring. One time I forgot to add the sugar to the topping and I hardly even noticed it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2009


      Wonderful and WOW! I used fresh cooked field pumpkin (weighed out on a mailing scale) and added egg, condensed milk, cinnamon, fresh ground nutmeg, and 1 teaspoon of fresh minced ginger, and salt and ran it all through a blender until frothy. I mixed it in a blender as the rind of the "fresh" pumpkin was 6 months old and a little more firm under the peeled skin than the rest. It produced a very lightly spiced filling that set up very nicely. Worried that the fresh pumpkin pulp may have more moisture than canned pumpkin, I added 1 teaspoon of corn starch to the blender mix to make sure that it would "set" when cooked. I was a little short on walnuts so I used a mixture of walnuts, almonds, and granola for the topping. I used a silicone ring to prevent edge burn. As said, it was lightly spiced, very light, and the crunch topping made a crowd pleaser. I have to make another one tomorrow. Thanks to Marg for a great recipe. Jim in So. Calif.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Walnut Pumpkin Pie

    Serving Size: 1 (157 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 428.0
    Calories from Fat 203
    Total Fat 22.5 g
    Saturated Fat 7.3 g
    Cholesterol 50.9 mg
    Sodium 358.0 mg
    Total Carbohydrate 50.8 g
    Dietary Fiber 2.1 g
    Sugars 34.7 g
    Protein 8.5 g

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