Pumpkin Pie with Walnuts

    Pumpkin Pie with Walnuts


    32 people made this

    About this recipe: A wonderful twist on the classic pumpkin pie. A digestive biscuit base is filled with a spiced pumpkin filling, then sprinkled with a cinnamon-walnut topping, before being baked to perfection.

    Serves: 8 

    • 1 (23cm) prepared digestive biscuit base
    • 500g pumpkin puree
    • 1 (397g) tin sweetened condensed milk
    • 1 egg
    • 1 1/4 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 4 tablespoons dark brown soft sugar
    • 2 tablespoons plain flour
    • 30g unsalted butter
    • 90g chopped walnuts

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 220 C / Gas 7.
    2. In a mixing bowl, combine the pumpkin puree, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour mixture into the biscuit base.
    3. Bake at 220 C / Gas 7 for 15 minutes. Reduce oven temperature to 180 C / Gas 4.
    4. In a small bowl, combine dark brown soft sugar, flour and remaining 1/2 teaspoon cinnamon. Cut in the butter until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted 2.5cm from the edge comes out clean. Cool and garnish as desired.

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