Pumpkin and Walnut Pie
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Pastry for a 1-crust, 10-inch pie (see recipe)
- 1½cups pumpkin, canned or fresh
- ¾cup sugar
- ½teaspoon salt, optional
- 1teaspoon grated fresh ginger or half that amount ground
- ¼teaspoon nutmeg
- 3eggs
- 1¼cups milk
- ¾cup heavy cream
- ¾cup toasted walnut pieces, preferably black walnuts
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Preparation
- Step 1
Line 10-inch plate with pastry. Trim off excess around edge.
- Step 2
In mixing bowl, combine pumpkin, sugar, salt and spices.
- Step 3
Preheat oven to 425 degrees.
- Step 4
Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
- Step 5
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.
Private Notes
Comments
My family loves most anything with pumpkin in it. I made this pie as a try out before Thanksgiving. It was widely popular with my family. I found it needed the whole teaspoon of ginger. I used English walnuts as I have found that black walnuts have a sharp accent that can over take the rest of the ingredients in a recipe. This pie will be in my regular fall rotation.
Liked it but needs more pumpkin flavor. Also too much liquid. Nice and creamy, goes well with Bourbon. Less milk, more pumpkin could make it a winner. Used toasted pecans instead of walnuts for more mellow flavor.
My family loves most anything with pumpkin in it. I made this pie as a try out before Thanksgiving. It was widely popular with my family. I found it needed the whole teaspoon of ginger. I used English walnuts as I have found that black walnuts have a sharp accent that can over take the rest of the ingredients in a recipe. This pie will be in my regular fall rotation.
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