THE RECIPE JOURNAL · Dessert
Vanilla-Infused Pumpkin Pie with Walnuts
This creamy pumpkin pie is elevated with a hint of warm vanilla and a satisfying crunch from toasted walnuts. Perfect for cozy gatherings or a sweet treat to enjoy any time of year.
FROM THE KITCHEN • Vanilla-Infused Pumpkin Pie with Walnuts
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cutting the pumpkin in half and placing it in a large pot. Add enough water to just cover the pumpkin, then bring it to a boil. Once boiling, turn the heat down to medium-low and let it simmer until the pumpkin is soft, which should take about 30 minutes. Drain the water, scoop out the pumpkin flesh, and mash it until it’s smooth.
02
Step 2
Preheat your oven to 400°F (200°C). In a big bowl, mix 2 cups of the mashed pumpkin with the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon. Stir everything together until it’s well combined.
03
Step 3
Pour the filling into your pie crust, spreading it out evenly. Bake it in the oven for about an hour, or until the filling feels firm and set. Let it cool a bit before digging in!
Why you’ll love it
This pie blends warm spices with the smooth flavor of vanilla, creating a comforting dessert perfect for any season. The crunchy walnuts add a delightful texture that balances the creamy filling. It’s a classic treat with a little extra twist that everyone will enjoy.
How to serve
Serve slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or a drizzle of caramel sauce can add an extra layer of flavor. This dessert pairs well with hot coffee or spiced tea.
Storage & leftovers
Store leftover pie covered in the refrigerator for up to 3 days. To keep the crust crisp, avoid wrapping it too tightly. You can also freeze the pie for up to 1 month; thaw it overnight in the fridge before serving.
