THE RECIPE JOURNAL · Dessert
Harvest-Inspired Walnut Pumpkin Pie
This cozy pie combines the warm flavors of roasted pumpkin and crunchy walnuts, perfect for celebrating the season’s bounty. It’s a simple yet delicious treat that brings a touch of autumn to any gathering.
FROM THE KITCHEN • Harvest-Inspired Walnut Pumpkin Pie
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Homemade Fried Chicken
Something delicious to watch next.
01
Step 1
Start by heating your oven to 425°F (220°C). In a big bowl, mix together the pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg until everything is well combined. Pour this filling into the graham cracker crust and smooth the surface with a spatula.
02
Step 2
Pop the pie into the oven and bake for 15 minutes. After that, lower the temperature to 350°F (175°C) and keep baking for about 30 more minutes, or until the filling is set.
03
Step 3
While the pie is baking, make the walnut topping. Stir together the brown sugar, flour, and cinnamon in a small bowl. Use a fork to cut in the butter until the mixture looks like coarse crumbs, then mix in the walnuts.
04
Step 4
Once the pie comes out of the oven, spread the walnut topping evenly over the top. Put it back in the oven and bake for another 10 minutes, until the topping turns golden and crunchy. Let the pie cool completely before slicing and serving.
Why you’ll love it
This pie combines the warm, earthy flavors of pumpkin with the crunchy texture of walnuts. It’s a perfect way to celebrate fall’s bounty with a dessert that feels both cozy and special. The blend of spices and nuts adds depth that makes every bite satisfying.
How to serve
Serve this pie slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of maple syrup or a sprinkle of cinnamon on top can add an extra touch of sweetness and spice.
Storage & leftovers
Store any leftovers covered tightly in the refrigerator for up to four days. To keep the crust crisp, avoid covering it directly with plastic wrap. You can also freeze the pie for up to two months; thaw it overnight in the refrigerator before serving.
