Holiday Pumpkin Pie
A spiced pumpkin pie with a walnut-flavored crust, perfect for holiday celebrations. Rich, warm spices and a flaky crust make it a delightful dessert for fall gatherings.
Ingredients
Instructions
- Sift together the flour, salt, and ginger.
- Cut in the shortening until mixture resembles coarse crumbs.
- Add the ground walnuts and mix thoroughly.
- Stir in water gradually to form a dough.
- Shape the dough into a ball.
- Roll out on a lightly floured surface to 1/8-inch thickness.
- Line a 9-inch pie plate with the pastry.
- Trim and flute the edges of the pastry.
- Chill the prepared crust for 15 minutes before filling.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour. You can substitute butter for shortening if preferred, but it may alter the texture slightly. If you want a nut-free option, simply omit the ground walnuts. Adding a pinch of sugar to the crust can enhance its flavor, and for a festive twist, consider adding a sprinkle of nutmeg to the filling.
Serving Suggestions
Serve this Holiday Pumpkin Pie with a dollop of fresh whipped cream or a scoop of vanilla ice cream for an indulgent touch. It pairs beautifully with Candied Pecan Sweet Potatoes for a festive meal. Consider serving alongside a spiced apple cider for a cozy holiday atmosphere that complements the flavors of the pie.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Alternatively, microwave individual slices for 30-45 seconds. Avoid freezing to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Pumpkin Pie contains roughly 288 calories, with 4g protein, 46g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2481mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crust ahead of time?
Yes, you can make the pie crust ahead of time. Prepare the dough, shape it into a ball, wrap it in plastic, and refrigerate for up to 2 days. When ready to use, roll it out as directed. This can save time on the day you plan to bake the pie.
How do I know when the pie is done baking?
The pumpkin pie is done when the edges are set, and the center has a slight jiggle but is not liquid. It will continue to set as it cools. A toothpick inserted in the center should come out clean when the pie is fully baked.
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree is a great time-saver and works perfectly for this recipe. Just make sure to use pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).