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Pumpkin Black Walnut Pie

Posted by Chef at The Food Channel®

from The Kitchens of The Food ChannelFrom The Kitchens of The Food Channel
Pumpkin Black Walnut Pie
  • Prep Time:
  • Cook Time:
  • Serves:
 
Tagged:
pumpkin, christmas, Thanksgiving, pies, holidays, turkey, entertaining, black walnuts,

Give this all-time autumn favorite a touch of sophistication with a nutty, crunchy difference.

Why try? You’re not going to get away with not making a pumpkin pie for the holidays. Why not give it a little makeover this year.

Foodie Byte: The toasted black walnuts nicely complement the smooth texture of the pumpkin filling.

Watch our ‘how to’ video.

 

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

Preparation

  • 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.

Additional Info

Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 
 
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