Walnut Pumpkin Pie Recipe
This walnut pumpkin pie recipe comes together by whisking pumpkin purée with sweetened condensed milk and warm spices, then baking it in a buttery, walnut-studded crust. Measure the malzemeleri (ingredients), mix in order, and bake until the center gently jiggles; let it rest before slicing so it sets neatly.
Ingredients
1. For the filling
2. For the walnut crust
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175–180°C). Lightly grease a 9-inch pie dish so the crust releases cleanly.
Mix the walnut crust
In a bowl, stir together the flour, 2 tsp cinnamon, and chopped walnuts. Pour in the melted (not hot) butter and mix until evenly moistened.
Press into the dish
Tip the mixture into the pie dish and press it firmly over the bottom and up the sides. Pack the corners so the crust holds together after baking.
Whisk the filling
In another bowl, whisk pumpkin purée, sweetened condensed milk, and the egg until smooth. Add cinnamon, ginger, nutmeg, salt, and brown sugar; whisk just until combined.
Fill and top
Pour the pumpkin mixture into the crust. Sprinkle the remaining 3/4 cup walnuts over the top and press them in very gently.
Bake
Bake for about 40 minutes. You’re looking for set edges and a center that still has a slight jiggle; overbaking can cause cracks.
Rest, then slice
Cool on a rack for at least 20 minutes before slicing so the filling sets. Serve warm or at room temperature.