Pumpkin Pie in Walnut Crust
Submitted by BlueUni
Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
90 minMost pumpkin pies live or die on the filling, but this one shifts the spotlight onto the crust. A walnut pastry shell, ground walnuts folded into traditional pie dough, brings a toasty richness that plays off the spiced custard better than plain pastry ever could. Walnut and pumpkin are old friends. The slight tannin in the nuts cuts through the sweetness while their oil keeps the crust tender.
The filling itself is a classic ratio: 16 ounces of canned pumpkin (or two cups of homemade puree), two whole eggs, a cup of evaporated milk, and dark brown sugar for that molasses depth. The spice blend reads textbook with one twist: dark brown sugar instead of white amplifies the cinnamon, ginger, nutmeg, and clove combination, giving the pie a more caramelized, gingerbread-adjacent character.
The two-stage baking method makes the difference between a smooth pie and a cracked one. Ten minutes at 425°F (220°C) sets the crust before the filling penetrates, then 35 minutes at 350°F (175°C) cooks the custard gently without curdling.
Pro Tips
- Toast the walnuts before grinding them for the crust. The flavor difference is dramatic, and untoasted walnuts can taste astringent.
- Beat the eggs in last, just until incorporated. Overbeating brings in air which causes cracks during baking.
- The pie is set when the edges are firm and the center wobbles slightly when nudged, similar to gentle Jell-O.
- Cool on a wire rack to room temperature before refrigerating. Trapped heat is what soggies the crust.
Variations
- Swap walnuts for pecans in the crust for a Southern pecan-pumpkin mashup.
- Brush the cooled crust with melted chocolate before adding filling for an unexpected layer.
- Serve with bourbon whipped cream or a drizzle of maple syrup for extra holiday flourish.
Ingredients
Directions
Prepare pastry.
Preheat oven to 425℉ (220℃).
In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves.
With an electric mixer on medium speed, beat in pumpkin until combined.
Add eggs and milk; beat until smooth and well blended.
Pour pumpkin mixture into the pastry-lined plate.
Bake for 10 minutes. Reduce oven temperature to 350℉ (180℃) and bake for 35 minutes longer or until the center of the pie is set.
Cool on a wire rack to room temperature, then serve or refrigerate.
Comments
