Walnut Pumpkin Pie Recipe

Name: Walnut Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 c. English walnuts; 1 envelope unflavored gelatin; 1/4 c. cold water; 1 (16 oz.) can pumpkin; 3/4 c. granulated sugar; 1/2 c. milk; 3 large eggs, separated; 1 tsp. pumpkin pie spice; 1/2 tsp. salt; 1 (9-inch) baked pie shell, cooled (I use Pet-Ritz, frozen)

Servings: persons

3/4 c. English walnuts
1 envelope unflavored gelatin
1/4 c. cold water
1 (16 oz.) can pumpkin
3/4 c. granulated sugar
1/2 c. milk
3 large eggs, separated
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 (9-inch) baked pie shell, cooled (I use Pet-Ritz, frozen)

1
Chop nuts fine.
2
Set aside.
3
Soften gelatin in water in 2-quart saucepan.
4
Stir in pumpkin, 1/2 cup sugar, milk, lightly beaten egg yolks, spice and salt.
5
Heat to just boiling, stirring constantly.
6
Turn heat very low and cook for 5 minutes, while stirring.
7
Remove from heat and add vanilla.
8
Let cool.
9
Chill until mixture thickens slightly.
10
Beat egg whites to soft peaks; gradually beat in 2 teaspoons sugar, beating until stiff.
11
Fold whites and nuts into pumpkin mixture.
12
Pour into shell.
13
Chill 4 hours before cutting (better overnight).
14
Serve with whipped cream and walnut half.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3/4 c. English walnuts, 1 envelope unflavored gelatin, 1/4 c. cold water, 1 (16 oz.) can pumpkin, and more.

Yes, 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.

Walnut Pumpkin Pie

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