Black Walnut Pumpkin Pie Recipe Video
Give this all-time autumn favorite a touch of sophistication with a nutty, crunchy difference.
Summary
Cooking Time40 MinDifficulty LevelEasy
Ingredients
* 1 9-inch refrigerated pie dough disc
* 3 large eggs, lightly beaten
* 3/4 cup firmly packed light brown sugar
* 1 1/2 cups pumpkin puree
* 1 1/2 cups half-and-half
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground mace
* 1/4 teaspoon ground cloves
* 2/3 cup coarsely chopped black walnuts, toasted
Directions
1 Preheat oven to 400°F.
2 Press crust into pie pan and prick bottom several times with a fork and bake the pastry shell until very lightly browned about 7 minutes.
3 In a mixing bowl, beat together the remaining ingredients except the walnuts until smooth. Stir in 1/3 cup walnuts. Pour the mixture into the cooled pastry shell and sprinkle the remaining walnuts over the filling.
4 Bake until the filling has set and a knife inserted in the center of the pie comes out clean, about 40 minutes. Cool on a wire rack.
2 Press crust into pie pan and prick bottom several times with a fork and bake the pastry shell until very lightly browned about 7 minutes.
3 In a mixing bowl, beat together the remaining ingredients except the walnuts until smooth. Stir in 1/3 cup walnuts. Pour the mixture into the cooled pastry shell and sprinkle the remaining walnuts over the filling.
4 Bake until the filling has set and a knife inserted in the center of the pie comes out clean, about 40 minutes. Cool on a wire rack.
