Harvest Walnut Pumpkin Pie Recipes

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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

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

HARVEST WALNUT PUMPKIN PIE



Harvest Walnut Pumpkin Pie image

A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator.

Provided by Allrecipes

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 14

1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
⅓ cup packed brown sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
3 tablespoons butter, cubed
½ cup chopped walnuts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
  • Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
  • Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 64.9 g, Cholesterol 74.6 mg, Fat 22.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 7.9 g, Sodium 557.6 mg, Sugar 49.2 g

BUTTERNUT HARVEST PIES



Butternut Harvest Pies image

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 pies (6 servings each).

Number Of Ingredients 10

1 large butternut squash (about 4 pounds)
1 package (10-1/2 ounces) silken firm tofu
1 cup sugar
1/3 cup cornstarch
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg or ground mace
2 graham cracker crusts (9 inches)
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

AUTUMN HARVEST PUMPKIN PIE



Autumn Harvest Pumpkin Pie image

This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.

Provided by St. Paul Eric

Categories     Pie

Time 1h15m

Yield 1 9" pie

Number Of Ingredients 11

1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1 2/3 cups undiluted evaporated milk (usually 1 large can)
1 9 inch single unbaked pastry shell

Steps:

  • Preheat oven to 425 degrees F.
  • Blend the sugar, spices and salt together.
  • Add eggs, pumpkin and evaporated milk.
  • Stir to blend mixture well.
  • Pour into unbaked pie shell.
  • Bake in hot oven for 15 minutes.
  • Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
  • Cool pie before serving.
  • Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8

HEAVENLY HONEY-WALNUT PUMPKIN PIE



Heavenly Honey-Walnut Pumpkin Pie image

Most delicious light, custard, pumpkin pie i ever tasted. Found this recipe on the net, can't remember where. Eggs should be room temperature and the whites should not be over done.

Provided by 1ginger

Categories     Pie

Time 55m

Yield 6-12 serving(s)

Number Of Ingredients 16

9 inches unbaked pie shells
4 eggs, separated
1 cup light brown sugar, lightly packed
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove
1 teaspoon vanilla extract
15 ounces pumpkin, can
1/3 cup heavy cream
1/4 cup margarine
1 tablespoon cornstarch
honey
walnuts
whipped cream

Steps:

  • Heat oven to 450°F.
  • Separate the weggs into two mixing bowls with the yolks in a larger one.
  • Beat the egg yolks until they are thick and turn a pale yellow color.
  • At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
  • Whisk the egg whites until the peaks are stiff but not dry.
  • Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
  • Gently fold in the remaining egg whites in two installments.
  • Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
  • Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
  • Cool completely on a wire rack before cutting.
  • Top each slice with honey, walnuts, and cream before serving.

Nutrition Facts : Calories 479.8, Fat 25.9, SaturatedFat 8, Cholesterol 159.1, Sodium 699.4, Carbohydrate 56.4, Fiber 1.7, Sugar 36.7, Protein 7.1

PUMPKIN AND WALNUT PIE



Pumpkin and Walnut Pie image

Provided by Craig Claiborne

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

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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