Walnut Pumpkin Pie

15 ingredients
9 steps

Ingredients

  • 1 (9 inch) unbaked pie shells
  • Filling
  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
  • 1 egg
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Topping
  • 1/4 cup brown sugar, firmly packed
  • 2 tablespoons unsifted flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, cold
  • 3/4 cup walnuts, chopped

Directions

  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.

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