Walnut Crunch Pumpkin Pie Recipes

WALNUT PUMPKIN PIE

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.

HOME

Steps:

• Preheat oven to 425° F.
• Combine walnuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
• Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

WALNUT-CRUNCH PUMPKIN PIE

Steps:

• In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

TRADITIONAL PUMPKIN PIE WITH A WALNUT-CRUNCH TOPPING

Steps:

• Preheat oven to 425 degrees F.
• Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
• Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
• Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
• Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
• Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!

WALNUT-CRUNCH PUMPKIN PIE

Steps:

• Beat eggs in a large mixing bowl.
• Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt.
• Mix until thoroughly combined, and pour into pastry shell.
• Bake at 425 for 10 minutes, then reduce heat to 350F and bake for 40-45 minutes, or until knife inserted near center comes out clean.
• Cool on a wire rack for 2 hours.
• Mix topping ingredients, and sprinkle over pie.
• Cover edges loosely with foil.
• Broil 3-4" from the heat for about 2 minutes, or until golden brown.
• Remove foil.
• Store in refrigerator.

PUMPKIN AND WALNUT PIE

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.

VANILLA WALNUT PUMPKIN PIE

Steps:

• Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.

WALNUT-STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.