Pumpkin and Walnut Pie

Name: Pumpkin and Walnut Pie
Ingredients: Pastry for a 1-crust, 10-inch pie (see recipe); 1 1/2 cups pumpkin, canned or fresh; 3/4 cup sugar; 1/2 teaspoon salt, optional; 1 teaspoon grated fresh ginger or half that amount ground; 1/4 teaspoon nutmeg; 3 eggs; 1 1/4 cups milk; 3/4 cup heavy cream; 3/4 cup toasted walnut pieces, preferably black walnuts

10 ingredients

8 steps

Ingredients

Pastry for a 1-crust, 10-inch pie (see recipe)
1 1/2 cups pumpkin, canned or fresh
3/4 cup sugar
1/2 teaspoon salt, optional
1 teaspoon grated fresh ginger or half that amount ground
1/4 teaspoon nutmeg
3 eggs
1 1/4 cups milk
3/4 cup heavy cream
3/4 cup toasted walnut pieces, preferably black walnuts

Directions

1

Line 10-inch plate with pastry.
2

Trim off excess around edge.
3

In mixing bowl, combine pumpkin, sugar, salt and spices.
4

Preheat oven to 425 degrees.
5

Add eggs, milk and cream to mixture.
6

Blend well and stir in walnuts.
7

Pour mixture into pie plate and bake for 15 minutes.
8

Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.