This cozy pie brings together the rich flavors of roasted walnuts and creamy pumpkin, perfect for chilly afternoons. It’s a simple, comforting dessert that will fill your kitchen with the warm scents of autumn.
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 your graham cracker crust and smooth the surface with a spatula.
Pop the pie into the oven and bake for 15 minutes. Then, lower the temperature to 350°F (175°C) and keep baking until the filling is mostly set—this should take about 30 minutes.
While the pie is baking, get the walnut topping ready. Stir together the brown sugar, flour, and cinnamon in a bowl. Use a fork to cut in the butter until you get coarse crumbs, then mix in the walnuts.
Once the pie is done baking, spread the walnut topping evenly over the filling. Put it back in the oven and bake until the topping turns a nice golden brown, around 10 minutes. Let the pie cool completely before slicing and serving.
- Use fresh pumpkin puree for the best flavor and texture.
- Toast the walnuts lightly before adding them to enhance their nutty aroma.
- Let the pie cool completely before slicing to ensure clean, neat pieces.
This pie combines the warm, comforting flavors of pumpkin with the rich crunch of walnuts. It’s perfect for cozy gatherings and brings a lovely nutty texture to each slice. The blend of spices and nuts makes it a unique twist on a classic favorite.
Serve 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 maple syrup can add an extra layer of sweetness and spice.
Store leftover pie covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving for best results.
