Reader Recipe – Walnut Pumpkin Pie
Remember Alana, the winner of the Cooking Light subscription giveaway? She had my mouth watering with her favorite holiday food comments, one of which was her mom’s Walnut Pumpkin Pie. I begged for the recipe, and she was kind enough to send it to me, so I figured- what better time to test it out than Thanksgiving?
It garnered raves from the whole family, particularly my brother-in-law (loved it!), as well as my hubby. This is quite a surprise given the fact that when Ravi asked what I was baking he wasn’t exactly excited, as he’s not a fan of pumpkin pie. He’s usually a good sport though and tries my dishes, even if he doesn’t think he’ll like them. I promised him it was much, much better than a typical pumpkin pie.
Actually, Ravi dubbed Alana’s version with its nutty, crumbly, topping and graham cracker crust THE BEST pumpkin pie he’d ever tasted, and I would have to agree!
Walnut Pumpkin Pie
1 - 6 oz graham cracker crust
1 - 15 oz can pumpkin
1 - 14 oz can sweetened condensed milk
3/4 tsp ground cinnamon
1/2 tsp each ginger, nutmeg and salt
1/4 cup packed brown sugar
1/2 tsp cinnamon
2 Tbsp all purpose flour
2 Tbsp cold butter
3/4 cup finely chopped walnuts
Preheat oven to 425. In a mixing bowl, combine pumpkin, sweetened condensed milk, egg, and 3/4 teaspoon cinnamon. Add ginger, nutmeg and salt. Mix well. Pour into graham cracker crust.
Bake 15 minutes. Remove pie from oven.
Reduce oven temperature to 350. In a small bowl, combine brown sugar, flour, and 1/2 teaspoon cinnamon. Cut butter in until crumbly. Stir in walnuts. Sprinkle all over top of pie.
Bake 40 minutes. Remove from oven and cool.