Walnut Pumpkin Pie Recipe

Name: Walnut Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-6 oz. graham cracker crust; 1-15 oz. can pumpkin; 1-14 oz. can sweetened condensed milk, NOT evaporated milk; 1 egg; 1 1/4 t. ground cinnamon; 1/2 t. each nutmeg, salt, and ginger; 1/4 c. firmly packed brown sugar; 2 T. all-purpose flour; 2 T. cold margarine; 3/4 c. chopped walnuts

Servings: persons

1-6 oz. graham cracker crust
1-15 oz. can pumpkin
1-14 oz. can sweetened condensed milk, NOT evaporated milk
1 egg
1 1/4 t. ground cinnamon
1/2 t. each nutmeg, salt, and ginger
1/4 c. firmly packed brown sugar
2 T. all-purpose flour
2 T. cold margarine
3/4 c. chopped walnuts

1
Heat oven to 425u00b0.
2
Combine pumpkin, sweetened condensed milk, eggs, 3/4 t. cinnamon, ginger, nutmeg, and salt, mix well. Pout into crust.
3
Bake 15 minutes; remove pie.
4
Reduce heat to 350u00b0.
5
Combine sugar, flour, and remaining 1/2 t. cinnamon; cut in margarine until crumbly.
6
Stir in walnuts.
7
Sprinkle walnut mixture over pie.
8
Bake 40 minutes at 350u00b0 or until knife inserted comes out clean.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1-6 oz. graham cracker crust, 1-15 oz. can pumpkin, 1-14 oz. can sweetened condensed milk, NOT evaporated milk, 1 egg, 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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