Best 3 Walnut Crunch Pumpkin Pie Recipes
Craving a dessert that harmoniously blends the nutty flavor of walnuts with the rich and velvety texture of pumpkin? Look no further than the delectable Walnut Crunch Pumpkin Pie! This exceptional dessert captivates the senses with its delightful combination of flavors and textures. Imagine a flaky, buttery crust cradling a smooth and creamy pumpkin filling, topped with a generous layer of crunchy walnut streusel. Each bite promises a symphony of flavors and textures that will leave you craving more. Whether you're a seasoned baker or just starting, this article will guide you through the steps of creating this masterpiece and provide you with the best recipe to achieve the perfect Walnut Crunch Pumpkin Pie.
Check out the recipes below so you can choose the best recipe for yourself!
WALNUT-CRUNCH PUMPKIN PIE
Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 515 calories, Fat 26g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 380mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 3g fiber), Protein 10g protein.
TRADITIONAL PUMPKIN PIE WITH A WALNUT-CRUNCH TOPPING
The tried and true pumpkin pie takes on a culinary twist with the addition of a gooey-crunchy walnut topping, the zing of maple, and a delicate sprinkling of orange zest. This creamy pumpkin delight will be a hit on its own, but you can sweeten the deal by topping it off with ample amounts of whipped cream or a generous scoop of creamy vanilla ice cream.
Provided by Feast Your Eyes
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
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:
- Pie Crust: In a food processor, add flour and salt. Pulse to mix. Add cold butter and Crisco, which has been cut into small pieces. Pulse 6 to 8 times until mixture resembles coarse meal with some small pea-size butter lumps. Drizzle 4 tablespoons ice water evenly over and pulse 3-4 times more until dough holds together. Add more water, 1 tablespoon at a time until dough holds together. Form into 2 balls, then flatten each into a disk. Wrap disks separately in plastic wrap and at least 1 hour. Divide dough into 2 pieces. On a lightly floured surface with a lightly floured rolling pin roll out one piece of dough into a 10-inch round (about 1/8 inch thick). Fit a 9-inch pie plate with one piece of dough. Reserve 2nd piece of dough for another time. Refrigerate while preparing filling Filling:Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool completely. Walnut-Crunch Topping:In a small saucepan, over low heat, melt butter. Stir in walnuts and sugar and mix until well mixed. Spoon evenly over pie. Broil pie 3 minutes, 5 to 7 inches from broiler, or until topping is golden and sugar dissolves. Cool pie again on wire rack. Whipped Cream topping: In a small bowl, beat heavy whipping cream and powered sugar with electric mixer until stiff peaks form. Pipe around edge of cooled pie.
Tips:
- For the best results, use fresh pumpkin puree. You can make your own puree by roasting a pumpkin or buying it canned.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the pie crust.
- To prevent the pie crust from shrinking, chill it for at least 30 minutes before baking.
- To make sure the pie crust is cooked through, bake it for at least 25 minutes, or until the crust is golden brown.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
Walnut crunch pumpkin pie is a classic fall dessert that is perfect for any occasion. With its creamy pumpkin filling, crunchy walnut topping, and flaky pie crust, this pie is sure to be a hit with everyone at your table. So next time you're looking for a delicious and festive dessert, give this walnut crunch pumpkin pie a try.
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