WALNUT PUMPKIN PIE
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
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
LAYERED PUMPKIN WALNUT PIE
This was presented on a local TV show this morning and when I started looking around, I realized the original recipe came from my mom. I called her and she told me it was one of the recipes from the LSU Ag Service cookbook that they did years ago and that is it a stupendous pie that when prepared according to the directions makes a superb presentation on a Thanksgiving or Fall table.
Provided by Sherrybeth
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 15
Steps:
- Roll 1 piecrust to press out fold lines, cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
- Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
- Bake leaves at 350 degrees for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425 degrees.
- Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on bottom of baked piecrust.
- Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beat until blended. Spoon pumpkin mixture over walnut mixture.
- Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.
Nutrition Facts : Calories 5501.3, Fat 345.6, SaturatedFat 129.1, Cholesterol 975.6, Sodium 3994.7, Carbohydrate 546.7, Fiber 16.6, Sugar 294.1, Protein 79.3
WALNUT PUMPKIN PIE
A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)
Provided by Marg CaymanDesigns
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
- Bake 15 minutes.
- Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
- Reduce oven temperature to 350°F.
- Sprinkle walnut mixture evenly over pie.
- Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
- Cool. Garnish as desired.
- Refrigerate leftovers.
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ELEGANT PUMPKIN-WALNUT LAYERED PIE RECIPE | MYRECIPES
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- Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
- Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
- Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
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