Layered Pumpkin Walnut Pie Recipes

DOUBLE LAYER PUMPKIN PIE

Double Layer Pumpkin Pie image

Rich and creamy.

Provided by Joyce

Categories Fruits and Vegetables Vegetables Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

Ingredients

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate 4 hours, or until set.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g

LAYERED WALNUT PUMPKIN PIE

Layered Walnut Pumpkin Pie image

I like this pumpkin pie because it is slightly different from most. It has a lighter texture. Presentation is nice because the pie is layered. I believe the original recipe came from Diamond Walnuts. Since I never have pumpkin pie spice around, I use 1/2 teaspoon each of ginger & cinnamon, and a dash of nutmeg as a substitution. Although there are a lot of steps, the pie comes together easily. NOTE: Cooking time=chilling time.

Provided by Sweet PQ

Categories Dessert

Time 4h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup walnuts
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
16 ounces pumpkin (not pumpkin pie filling)
3/4 cup sugar
1/2 cup milk
3 eggs, separated
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup whipping cream
1 (9 inch) pie crusts, baked

Steps:

Finely chop the walnuts and set aside.
Soften the gelatin in water in a 2 quart saucepan. Stir in the pumpkin, 1/2 cup of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just to boiling, stirring constantly. Turn heat to very low & cook 5 minutes more, stirring.
Remove from heat & cool. Chill until mixture thickens slightly.
Beat egg whites to soft peaks. Gradually beat in 2 tablespoons of the sugar, beating until stiff. Fold into the pumpkin mixture along with the chopped walnuts.
Beat the whipping cream with the remaining sugar until stiff.
Turn half the pumpkin mixture into the prepared pie shell & level off.
Top with 3/4 of the whipped cream spread in an even layer.
Top with remaining pumpkin filling.
Decorate with remaining whipped cream and walnut halves.
Chill at least 4 hours before serving.

WALNUT PUMPKIN PIE

Walnut Pumpkin Pie image

A slight twist on the traditional pumpkin pie.

Provided by Jackie

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (9 inch) prepared graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
¾ cup chopped walnuts

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g

PUMPKIN AND WALNUT PIE

Pumpkin and Walnut Pie image

Provided by Craig Claiborne

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

Pastry for a 1-crust, 10-inch pie (see recipe)
1 1/2 cups pumpkin, canned or fresh
3/4 cup sugar
1/2 teaspoon salt, optional
1 teaspoon grated fresh ginger or half that amount ground
1/4 teaspoon nutmeg
3 eggs
1 1/4 cups milk
3/4 cup heavy cream
3/4 cup toasted walnut pieces, preferably black walnuts

Steps:

Line 10-inch plate with pastry. Trim off excess around edge.
In mixing bowl, combine pumpkin, sugar, salt and spices.
Preheat oven to 425 degrees.
Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.

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