Pumpkin Pie with Walnut Topping

It’s Fall. Because I say so. Because I want it to be. Because my kids look strange in jeans instead of shorts. Because I like red and orange leaves. Because I baked a pumpkin pie yesterday.

See? Fall.

I don’t want to alarm anyone, but I take my pumpkin pie very seriously. I’ve tried making it with fresh pumpkin, but it was gross. I’ve tried a hundred recipes, but none were as good as the tried and true recipe on the back of the Libby’s can. Do not even THINK about bringing me a pumpkin pie from the grocery store bakery. I will be displeased.  I’ve even tried the pre-mixed pie filling and I vomited all over the Thanksgiving turkey. True story. Not.

This pie is not from the back of the Libby’s can, but it’s still pretty darn good. If I wasn’t getting used to a new oven this pie would probably be amazing. However, I under baked it just a wee bit, so it was not as thick and firm as I’d like. I do believe it would have thickened right up had I continued baking it a bit. The flavor was perfect, under baked or not!

I took a big leap of faith by sprinkling the nut topping on this pie. Nuts? On my pumpkin pie? Where’s my fainting couch?

Happily, the nuts were good. Crunchy! And tasty! And, yes, a fun change from my normal (possibly boring) pumpkin pie.

Is this my new pumpkin pie recipe? Nah. I’ll stick with Libby’s, but you should give this a shot if you aren’t weird like me and like a little variety!

Pumpkin Pie with Walnut Topping
adapted from Bon Appétit, November 2009

Walnut Topping

  • 1/2 cup walnut pieces
  • 2 tablespoons brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of sea salt

Filling

  • 1 cup golden brown sugar, packed
  • 2 large eggs
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • tiny pinch of cloves (up to 1/4 tsp if you like more)
  • 1 cup canned pumpkin
  • 1 cup heavy cream

Crust

  • 1 pie crust, your recipe or store bought – I chose store bought

For the topping:
Place all ingredients in a blender and pulse until finely chopped.

For the filling:
Beat together brown sugar, eggs, and spices. Add pumpkin and cream and mix until smooth. Place the crust in the pie pan (I used a 9 inch deep dish, but a regular 9 inch would be sufficient) and pour in the filling.

Bake at 350 degrees for 30 – 45 minutes or until filling is nearly set. If the crust starts to brown, tent with foil.

Remove from oven and sprinkle topping evenly over pie. Reduce oven to 325 and bake for 15 minutes longer or until filling is completely set. Cool completely before serving.