When you bake the pumpkin pie, the heat from the oven extracts the juices from the filling, which can make your pie a runny mess.
Harvest Walnut Pumpkin Pie
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Recipe Summary Harvest Walnut Pumpkin Pie
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.Ingredients | Pumpkin Pie Drawing
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
Directions
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.
Substitute an unbaked pie shell for the graham cracker crust if preferred.
Info | Pumpkin Pie Drawing
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch pie
