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Black Walnut Pumpkin Pie Recipe Video
|Black walnuts||2 Cup (32 tbs), toasted,coarsely chopped|
|Pumpkin puree||1 Cup (16 tbs)|
|Pie crust dough||1 Pound (for 9 inch pie)|
|Eggs||1 Large, lightly beaten|
|Light brown sugar||3 Cup (48 tbs), firmly packed|
|Half and half||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Nutmeg||1 Teaspoon, grated|
|Ground ginger||1 Teaspoon|
|Ground mace||1 Teaspoon|
|Ground cloves||1 Teaspoon|
Calories 983 Calories from Fat 220
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 13.1 g65.4%
Trans Fat 0 g
Cholesterol 64.2 mg
Sodium 426.1 mg17.8%
Total Carbohydrates 145 g48.2%
Dietary Fiber 4.6 g18.5%
Sugars 102.1 g
Protein 14 g27.6%
Vitamin A 131.4% Vitamin C 6%
Calcium 9.6% Iron 12%
*Based on a 2000 Calorie diet
1.Preheat oven to 400°F.
2.Line pie dish with the crust and prick the bottom several times with a fork.
3.Add aluminum foil on top of the pie crust and fill it with beans to prevent the crust from puffing up.
4.Bake for about 7 to 10 minutes
5.In a large mixing bowl mix together the remaining ingredients except the walnuts and beat until smooth.
4.Add 1/3 cup chopped walnuts and pour the mixture into the cooled pie crust. Sprinkle the rest of the walnuts over the filling.
5.Bake for about 40 minutes until the filling has set. A knife inserted in the center of the pie should come out clean.
5.Let it cool on a wire rack.
6.Cut out a large piece and serve with whipped cream on top.