Nutty Pumpkin Pie

Jen Geelen


Got this recipe from Better Homes and Gardens. The nutty topping makes this even more yummy! I used walnuts when I made this.

★★★★★ 1 vote
30 Min
1 Hr


deep dish pie shell
1 1/4 c
chopped pecans or walnuts
3/4 c
packed brown sugar
15 oz
canned pumpkin
1 1/2 c
half and half or light cream
3/4 c
granulated sugar
eggs, lightly beaten
1 1/2 tsp
pumpkin pie spice
1/4 tsp
3 Tbsp
butter, melted


1Preheat oven to 375.
2In a small bowl combine nuts and brown sugar. Spread 3/4 Cup nut mixture in the bottom of the pie crust. Reserve the remaining nut mixture.
For filling, combine pumpkin, half and half, granulated sugar, eggs, pumpkin pie spice, and salt. Mix well.
3Place pie plate on oven rack. Carefully pour filling over nut mixture in pastry shell.Bake about 50 min or just until set in center.
Stir melted butter into remaining nut mixture. Sprinkle nut mixture over pie filling; bake for 10 min more or until topping is bubbly around edges. Cool on wire rack. Cover and chill within 2 hours.

About this Recipe

Course/Dish: Pies