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Pumpkin Black Walnut Pie
Ingredients
- 2/3 cup coarsely chopped black walnuts, toasted
- 1 1/2 cups pumpkin puree
- 1 9-inch refrigerated pie dough disc
- 3 large eggs, lightly beaten
- 3/4 cup firmly packed light brown sugar
- 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
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.
Preparation
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
Nutritional Information
Calories 473, Carbohydrates 52g, Cholesterol 119mg, Fat 27g, Fat Calories 244, Fiber 4g, Protein 11g, Saturated Fat 10g, Sodium 255mg. Daily Values: Calcium 123.43mg 12%, Phos 180.42mg 18%, Copper 0.23mg 12%, Zinc 1.13mg 8%, Panto 0.83mg 8%, Biotin 8.67mcg 2890%, Iodine 24.05mcg 16%, Magnesium 41.32mg 10%, Iron 1.56mg 9%, Vitamin B6 8%, Vitamin C 2%, Vitamin B12 7%, Vitamin D 6%, Vit E-a-Toco 3%, Vitamin A 182%. Percent Daily Values are based on a 2,000 calorie diet.
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