Harvest Walnut Pumpkin Pie
The new york botanical garden brought on master food sculptor ray villafane to carve zombies out of two giant pumpkins, one of which was the world's heaviest pumpkin.
Recipe Summary Harvest Walnut Pumpkin Pie
A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator.
Ingredients | Orange Dream Pumpkin Pied Ball Python1 (15 ounce) can plain pumpkin puree1 (14 ounce) can sweetened condensed milk2 eggs1 teaspoon maple-flavored extract½ teaspoon ground cinnamon½ teaspoon salt¼ teaspoon ground ginger¼ teaspoon ground nutmeg1 (9 inch) prepared graham cracker crust⅓ cup packed brown sugar⅓ cup all-purpose flour½ teaspoon ground cinnamon3 tablespoons butter, cubed½ cup chopped walnutsDirectionsPreheat the oven to 425 degrees F (220 degrees C).Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.Substitute an unbaked pie shell for the graham cracker crust if preferred.Info | Orange Dream Pumpkin Pied Ball Pythonprep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch pie
TAG : Harvest Walnut Pumpkin PieFruits and Vegetables, Vegetables, Squash,
