Recipe: Pumpkin Walnut Pie

When celebrating Thanksgiving, pumpkin pie is a staple dessert. This recipe puts a new spin on the traditional pumpkin pie with a sweet and crunchy top layer of walnuts. Once you try out this version, you’ll never go back to a plain pie again!

Ingredients:

• 3/4 cup of Talia’s Walnuts, chopped
• 1 9in. premade graham cracker crust
• 2 cups of pumpkin puree
• 1 14oz. can of sweetened condensed milk
• 1 egg
• 1 1/4 tsp. ground cinnamon, divided
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 packed cup of brown sugar
• 2 tbsp. all-purpose flour
• 2 tbsp. butter

Instructions:

1. Preheat the oven to 425°F.
2. Combine the pumpkin puree, condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg, and salt in a large mixing bowl.
3. Pour the pumpkin batter into the premade graham cracker crust.
4. Bake the pie for 15 minutes.
5. Once finished, remove the pie and reduce the oven temperature to 350°F.
6. In another bowl, mix together the brown sugar, flour, and the remaining cinnamon. Add in the butter and with a fork, start lightly mashing the butter into the mixture until a crumbly consistency is reached.
7. Pour in the chopped walnuts and stir to combine. Spread the mixture over the baked pie in an even layer.
8. Bake the pie for an additional 40 minutes at 350°F.
9. Let cool completely before serving. Top with vanilla ice cream, whipped cream, or serve as is.

*Original recipe from allrecipes.