MAPLE WALNUT PUMPKIN PIE
Steps:
- HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
- BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
- COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
- BAKE an additional 10 minutes. Cool. Garnish as desired.
DOUBLE-LAYER PUMPKIN PIE
Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
- Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PUMPKIN AND WALNUT PIE
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.
VANILLA WALNUT PUMPKIN PIE
Yummy home made pumpkin pie, with fresh pumpkins, not canned. My family loves this, hope you do too. My kids like to eat this warm, and with Cool Whip.
Provided by Shannon(a.k.a MurderSmooch)
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.
Nutrition Facts : Calories 286 calories, Carbohydrate 38.9 g, Cholesterol 47.1 mg, Fat 13 g, Fiber 1 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 143.5 mg, Sugar 27.7 g
LAYERED WALNUT PUMPKIN PIE
I like this pumpkin pie because it is slightly different from most. It has a lighter texture. Presentation is nice because the pie is layered. I believe the original recipe came from Diamond Walnuts. Since I never have pumpkin pie spice around, I use 1/2 teaspoon each of ginger & cinnamon, and a dash of nutmeg as a substitution. Although there are a lot of steps, the pie comes together easily. NOTE: Cooking time=chilling time.
Provided by Sweet PQ
Categories Dessert
Time 4h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop the walnuts and set aside.
- Soften the gelatin in water in a 2 quart saucepan. Stir in the pumpkin, 1/2 cup of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just to boiling, stirring constantly. Turn heat to very low & cook 5 minutes more, stirring.
- Remove from heat & cool. Chill until mixture thickens slightly.
- Beat egg whites to soft peaks. Gradually beat in 2 tablespoons of the sugar, beating until stiff. Fold into the pumpkin mixture along with the chopped walnuts.
- Beat the whipping cream with the remaining sugar until stiff.
- Turn half the pumpkin mixture into the prepared pie shell & level off.
- Top with 3/4 of the whipped cream spread in an even layer.
- Top with remaining pumpkin filling.
- Decorate with remaining whipped cream and walnut halves.
- Chill at least 4 hours before serving.
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.
Provided by Allrecipes
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 64.9 g, Cholesterol 74.6 mg, Fat 22.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 7.9 g, Sodium 557.6 mg, Sugar 49.2 g
WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
- Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
- Refrigerate 4 hours, or until set.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g
WALNUT PUMPKIN PIE
From the recipe files of my late daughter-in-law, Judy Bales. This was in a holiday dessert booklet from Kroger. Photo: grouprecipes.com
Provided by Ellen Bales
Categories Pies
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt; mix well. Pour into crust.
- 2. Bake in a preheated 425-degree oven for 15 minutes. Remove pie. Reduce oven to 350.
- 3. Combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie.
- 4. Bake 40 minutes at 350 or until knife inserted comes out clean.
WALNUT PUMPKIN PIE
A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)
Provided by Marg CaymanDesigns
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
- Bake 15 minutes.
- Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
- Reduce oven temperature to 350°F.
- Sprinkle walnut mixture evenly over pie.
- Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
- Cool. Garnish as desired.
- Refrigerate leftovers.
LAYERED PUMPKIN WALNUT PIE
This was presented on a local TV show this morning and when I started looking around, I realized the original recipe came from my mom. I called her and she told me it was one of the recipes from the LSU Ag Service cookbook that they did years ago and that is it a stupendous pie that when prepared according to the directions makes a superb presentation on a Thanksgiving or Fall table.
Provided by Sherrybeth
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 15
Steps:
- Roll 1 piecrust to press out fold lines, cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
- Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
- Bake leaves at 350 degrees for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425 degrees.
- Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on bottom of baked piecrust.
- Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beat until blended. Spoon pumpkin mixture over walnut mixture.
- Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.
Nutrition Facts : Calories 5501.3, Fat 345.6, SaturatedFat 129.1, Cholesterol 975.6, Sodium 3994.7, Carbohydrate 546.7, Fiber 16.6, Sugar 294.1, Protein 79.3
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LUSCIOUS LAYERED PUMPKIN PIE RECIPE - PILLSBURY.COM
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4.5/5 (3)Category DessertServings 12Total Time 1 hr 45 mins
- Heat oven to 425°F. Unroll 1 pie crust on work surface or cutting board; cut into 1/2-inch squares with knife. Lightly beat 1 of the eggs; brush over squares. Set aside. Place second pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Arrange squares around edge of crust, slightly overlapping. Brush edge with lightly beaten egg.
- In medium bowl, mix 1/2 cup of the brown sugar, nuts, the butter and vanilla; spread in crust. In another bowl, beat pumpkin, cream cheese and remaining 2 eggs and 3/4 cup brown sugar with electric mixer on medium speed. Beat in flour, cinnamon, ginger, allspice and nutmeg. Spoon over nut mixture. Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer or until set. Cool. Garnish with whipped cream and additional nuts.
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5/5 (12)Servings 10
- Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
- Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
- Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
- Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
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