Pumpkin Pie with Walnut Topping
This creamy pumpkin pie has a sweet and crunchy topping that makes it stand out a bit from other pumpkin pies!
Servings 10 slices
Calories 318kcal
Ingredients
Filling
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 pie crust homemade or store-bought
Walnut Topping
- 1/2 cup walnut pieces
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- For the filling:
- Beat the pumpkin, cream, brown sugar, eggs, pumpkin pie spice, and salt until smooth and creamy.
- Arrange the pie crust in a 9-inch pie plate. Crimp the edges.
- Pour the filling carefully into the pie plate.
- Bake at 350 degrees for 30 - 45 minutes or until filling is nearly set. If the crust starts to brown, tent with foil.
- For the topping:
- While the pie is baking, place all ingredients in a blender and pulse until finely chopped.
- Remove the pie from the 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.
Video
Notes
Top with whipped cream, as desired.
Nutrition
Serving: 1slice | Calories: 318kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 219mg | Potassium: 159mg | Fiber: 2g | Sugar: 25g | Vitamin A: 4224IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg