Best 2 Pumpkin And Walnut Pie Recipes

Autumn is baking season, and there's no better way to celebrate than with a warm, fragrant pumpkin and walnut pie. With its flaky crust, creamy filling, and crunchy, nutty topping, this classic dessert is a favorite for a reason. But with so many different recipes out there, it can be hard to know which one to choose. That's why we've done the legwork for you and rounded up the best pumpkin and walnut pie recipes from around the web. Whether you're looking for a traditional recipe or something a little more creative, we've got you covered. So grab your apron and preheat your oven, because it's time to bake up a delicious pumpkin and walnut pie!

Here are our top 2 tried and tested recipes!

PUMPKIN AND WALNUT PIE

Pumpkin and Walnut Pie image

Provided by Craig Claiborne

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

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.

MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST

Maple-Pumpkin Pie with Walnut Crumble and Maple Meringue in Gingerbread Crust image

This pumpkin pie is sweetened with maple syrup, topped with a walnut crumble and maple Italian meringue, all nestled inside of a gingerbread pie crust.

Provided by SirFunchalot

Categories Fruits and Vegetables Vegetables Squash

Time 2h15m

Yield 12

Number Of Ingredients 31

Ingredients

1 ½ cups all-purpose flour
½ cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground allspice
½ cup chilled butter, cut into pieces
2 tablespoons cold water
1 tablespoon unsulfured molasses
1 ½ cups pumpkin puree
¾ cup packed dark brown sugar
1 ¼ teaspoons ground cinnamon
1 teaspoon cornstarch
¾ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
1 cup heavy cream
3 large eggs, lightly beaten
⅔ cup pure maple syrup
½ teaspoon vanilla extract
1 ½ cups firmly packed brown sugar
½ cup all-purpose flour
3 tablespoons butter
½ teaspoon ground cinnamon
½ cup chopped walnuts
½ cup pure maple syrup
2 extra-large egg whites
1 tablespoon white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
Serve chilled or at room temperature.

Nutrition Facts : Calories 585.4 calories, Carbohydrate 93.1 g, Cholesterol 101.6 mg, Fat 22.7 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.1 g, Sodium 418.9 mg, Sugar 70.5 g

Tips:

For a flaky crust, use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Then, add ice water one tablespoon at a time, mixing until the dough just comes together.
To prevent the pie from cracking, pre-bake the crust for 10-12 minutes before adding the filling. You can also use pie weights or beans to weigh down the crust while it bakes.
To make sure the filling is cooked through, insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Let the pie cool completely before slicing and serving. This will help the filling to set and prevent it from running out.

Conclusion:

Pumpkin and walnut pie is a delicious and classic fall dessert. With its creamy pumpkin filling, sweet walnuts, and flaky crust, it's sure to be a hit with everyone at your table. Follow these tips to make sure your pie turns out perfectly every time.