Walnut Pumpkin Pie
A rich and flavorful pumpkin pie topped with crunchy walnuts, spiced with cinnamon, ginger, nutmeg, and salt, perfect for festive occasions and holiday desserts.
Ingredients
Instructions
- Mix pumpkin, sweetened condensed milk, egg, cinnamon, ginger, nutmeg, and salt in a bowl.
- Pour the mixture into the graham cracker crust.
- Bake for 15 minutes at 425°F.
Tips & Substitutions
For a richer flavor, consider adding chopped walnuts to the filling or as a topping before baking. If you're short on time, a store-bought crust can be a great substitute. Adjust the spices to your preference; adding more ginger or cinnamon can enhance the warmth of the pie. Ensure the filling is well-blended for a smooth texture.
Serving Suggestions
Serve the pie chilled or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for added sweetness. It pairs beautifully with Easy Cherry Cheesecake as a dessert duo for holiday gatherings. Consider serving alongside spiced coffee or chai for a delightful flavor contrast.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a microwave for about 30 seconds, or warm in an oven at 350°F for 10-15 minutes until heated through. This keeps the crust from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Pumpkin Pie contains roughly 1143 calories, with 16g protein, 169g carbohydrates, and 46g fat. It is an excellent source of protein (32% of the Daily Value), iron (29% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1012mg per serving (44% 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 puree instead of canned. For this, roast and blend the pumpkin to achieve a smooth consistency. Just ensure it's well-drained to avoid excess moisture, which can affect the pie's texture.
What can I substitute for sweetened condensed milk?
You can make a homemade version by simmering milk and sugar until thickened, but for a quicker option, try combining evaporated milk with sugar. For a dairy-free alternative, use coconut cream mixed with sugar to achieve a similar sweetness.
How do I know when the pie is done baking?
The pie is done when the edges are set but the center still has a slight jiggle; it will firm up as it cools. Keep an eye on the crust to prevent over-browning, and if it starts to darken too quickly, cover the edges with foil.
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).