Walnut Crunch Pumpkin Pie(Makes One 9-Inch Pie)
A rich pumpkin pie topped with crunchy walnut streusel, blending warm spices and sweet pumpkin flavor, perfect for holiday gatherings or cozy autumn desserts.
Ingredients
- 1 1/4 cup coarsely chopped walnuts ⓘ
- 3/4 cup packed light brown sugar ⓘ
- 1 unbaked 9-inch pie shell ⓘ
- 2 eggs ⓘ
- 1 3/4 cup solid pack pumpkin ⓘ
- 3/4 cup granulated sugar ⓘ
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/2 cup undiluted evaporated milk ⓘ
- 3 tablespoons melted butter ⓘ
Instructions
- Mix coarsely chopped walnuts and brown sugar in a small bowl.
- Place 3/4 cup of the walnut mixture in the bottom of the unbaked 9-inch pie shell.
- Reserve the remaining walnut mixture for topping.
- Combine eggs, pumpkin, granulated sugar, cinnamon, ginger, cloves, salt, and evaporated milk in a bowl; mix well.
- Pour the pumpkin mixture into the pie shell over the walnut layer.
Tips & Substitutions
For an extra crunch, consider toasting the walnuts before adding them to the mixture. If you need a quick substitute for evaporated milk, you can use half-and-half or a combination of milk and cream. If you prefer a less sweet pie, reduce the granulated sugar slightly. This Walnut Crunch Pumpkin Pie pairs beautifully with whipped cream for a delightful finish.
Serving Suggestions
Serve this pie slightly warm or at room temperature for the best flavor. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a warm cup of spiced cider or coffee to enhance its autumnal flavors.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap. It will keep well for up to 3 days. To reheat, place slices in the microwave for about 30 seconds or warm in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Crunch Pumpkin Pie(Makes One 9-Inch Pie) contains roughly 824 calories, with 7g protein, 89g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (34% of the Daily Value), iron (27% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1149mg per serving (50% 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 use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 1 3/4 cups of canned pumpkin. This will give your pie a more vibrant flavor.
Is there a gluten-free option for the pie crust?
Absolutely! You can use a gluten-free pie crust or make your own using almond flour, coconut flour, or a gluten-free flour blend. Just ensure the crust is well-formed and stable to hold the filling.
What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be used in various ways. Consider adding it to smoothies, pancakes, or muffins for added moisture and flavor. You could also make a delicious pumpkin soup or even use it in your morning oatmeal for a seasonal twist.
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).