Pumpkin Pie With Brown Sugar-Walnut Topping Recipe

Name: Pumpkin Pie With Brown Sugar-Walnut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnut pieces; 1/4 cup (packed) golden brown sugar; 1/2 teaspoon ground cinnamon; Pinch of fine sea salt; 1 12-inch round; 1 cup (packed) golden brown sugar; 2 large eggs; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup canned pure pumpkin; 1 cup heavy whipping cream

Servings: persons

1/2 cup walnut pieces
1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
Pinch of fine sea salt
1 12-inch round
1 cup (packed) golden brown sugar
2 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pure pumpkin
1 cup heavy whipping cream

1
Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD:
2
Position oven rack in bottom third of oven; preheat to 350u00b0F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
3
Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
4
Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
5
Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
6
Sprinkle topping evenly over top of pie. Reduce oven temperature to 325u00b0F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD:

738

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

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.
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 13 ingredients. The key ingredients include: 1/2 cup walnut pieces, 1/4 cup (packed) golden brown sugar, 1/2 teaspoon ground cinnamon, Pinch of fine sea salt, and more.

Yes, Pumpkin Pie With Brown Sugar-Walnut Topping 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!

Pumpkin Pie With Brown Sugar-Walnut Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions