Maple-Walnut Pumpkin Pie Recipe

Name: Maple-Walnut Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie crust, uncooked; Filling; 1 (15 ounce) can pumpkin puree (not pumpkin pie mix); 1 (14 ounce) can sweetened condensed milk; 2 eggs; 2 tablespoons maple syrup; 1 1/2 teaspoons pumpkin pie spice; Streusel; 1/4 cup brown sugar, packed; 1/4 cup walnuts, finely chopped; 2 tablespoons all-purpose flour; 2 tablespoons butter, cold; Topping; 1 cup heavy whipping cream; 2 tablespoons brown sugar, packed; walnuts, chopped, if desired

Servings: persons

1 pie crust, uncooked
Filling
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
1 (14 ounce) can sweetened condensed milk
2 eggs
2 tablespoons maple syrup
1 1/2 teaspoons pumpkin pie spice
Streusel
1/4 cup brown sugar, packed
1/4 cup walnuts, finely chopped
2 tablespoons all-purpose flour
2 tablespoons butter, cold
Topping
1 cup heavy whipping cream
2 tablespoons brown sugar, packed
walnuts, chopped, if desired

1
Heat oven to 425 degrees Fahrenheit.
2
Place pie crust in 9-inch glass pie pan.
3
In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
4
Meanwhile, in small bowl, mix 1/4 cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
5
Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
6
Return to oven; bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours.
7
Serve or refrigerate until serving time.
8
To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
9
Serve pie with whipped cream and sprinkle with chopped walnuts.
10
Store in refrigerator.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pie crust, uncooked, Filling, 1 (15 ounce) can pumpkin puree (not pumpkin pie mix), 1 (14 ounce) can sweetened condensed milk, and more.

Yes, Maple-Walnut Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple-Walnut Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions