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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