Pumpkin and Walnut Crunch Pie

    Pumpkin and Walnut Crunch Pie


    3 people made this

    About this recipe: This is a wonderful change from the traditional pumpkin pie. A shortcrust pastry case is filled with a spiced pumpkin filling, then topped with a zesty walnut crumble. Enjoy with a dollop of whipped cream or ice cream.

    Serves: 8 

    • 220g dark brown soft sugar
    • 1 tablespoon cornflour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 500g pumpkin puree
    • 400ml evaporated milk
    • 2 eggs
    • 1 tablespoon dark brown soft sugar
    • 15g butter
    • 1 tablespoon plain flour
    • 65g chopped walnuts
    • 2 teaspoons grated orange zest
    • 1 (23cm) shortcrust pastry case

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Combine 220g dark brown soft sugar, cornflour, spices, salt and pumpkin puree. Stir in milk and eggs.
    2. Pour into pastry case. Filling is generous - crimp edges high. Bake at 200 C / Gas 6 for 40 minutes.
    3. Meanwhile, combine remaining ingredients: 1 tablespoon dark brown soft sugar, butter, flour, walnuts and orange zest.
    4. Remove pie from oven and spoon this nut mixture over pie.
    5. Return pie to oven and bake 5 to 10 minutes more. Remove from oven and let cool.

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