Return to Content

Pumpkin-Walnut Pie

Pumpkin-Walnut Pie
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6 to 8.

This spicy pie has a welcome crunchy texture and makes a nice change from the more traditional baked pumpkin pie.

Ingredients:

  • 3 egg yolks, beaten
  • 1 can (15 ounces) pumpkin
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 envelope (1 tablespoon) unflavored gelatin
  • 1/4 cup water
  • 1 cup walnuts, chopped
  • A 9-inch pie shell, baked
  • 1 cup cream, whipped

Instructions:

In a saucepan, combine beaten egg yolks, pumpkin, sugar, milk, spices, salt, and vanilla. Bring to a boil, stirring constantly. Remove pan from heat. Dissolve gelatin in the water and add to pan. Stir until smooth. Cool until soupy in texture. Add chopped walnuts. Pour half the mixture into a baked pie shell. Spoon half the whipped cream on top; cover with remaining pumpkin mixture. Decorate top of pie with remaining whipped cream. Allow to cool in refrigerator.
Updated Wednesday, October 3rd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2