Finding a fresh take on traditional pumpkin pie can feel like a real challenge during the holiday season. We all love the classic version, but sometimes you want something a little different without straying too far from what makes this dessert so special. That’s where this pumpkin pie with walnut crust comes in – it’s a gentle twist on the familiar favorite we’ve grown up with. The nutty crust adds a pleasant crunch and warmth to the smooth, spiced filling, making it just different enough to stand out at your holiday table while still feeling comfortably familiar.
Suggestions for Ingredient Substitution
For the pumpkin, fresh roasted and pureed butternut squash or sweet potato can be used as alternatives. These options provide similar texture and sweetness while offering slightly different flavor profiles. Adjust spices as needed to achieve the desired taste.
Cane sugar can be replaced with coconut sugar or a stevia blend for lower glycemic impact. Use coconut sugar in a 1:1 ratio, but reduce the amount if using stevia, following package instructions for equivalency.
For a vegan version, replace eggs with a mixture of ground flaxseed and water (1 tablespoon flaxseed + 3 tablespoons water per egg). This substitution provides binding properties similar to eggs. Allow the flax mixture to sit for a few minutes before incorporating it into the recipe. Adjust baking time slightly, as the texture may be denser than with eggs.
| Preparation Time | 20-30 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 70-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 30-40 g
- Fat: 120-130 g
- Carbohydrates: 220-240 g
Ingredients
- 1 can pumpkin (15 ounces)
- 1 cup cane sugar
- 3 large eggs
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground mace
- 1/4 teaspoon salt
- 1/2 cup whole milk or evaporated milk (substitute with cashew or almond milk for non-dairy)
- 1 1/4 cups chopped pecans*
- 1 1/4 cups chopped walnuts*
- 1/2 teaspoon cinnamon
- 4 tablespoons brown sugar
- 1/4 teaspoon salt
- 4 tablespoons softened butter (not liquid)**
Step 1: Prepare the Nut Crust
Preheat your oven to 350°F (175°C).
Use a food processor or a blender to grind the nuts until they are fairly fine, but be careful not to over-process them into a paste.
Transfer the ground nuts into a medium-sized bowl and stir in the brown sugar, salt, and cinnamon until evenly mixed.
Add the softened butter to the mixture and stir until it resembles wet sand.
Step 2: Form and Bake the Crust
Press the nut mixture firmly onto the bottom and up the sides of a 9-inch or 10-inch pie plate, ensuring an even thickness.
Bake the crust in the preheated oven for 10 minutes.
Remove from the oven and let it cool completely.
This crust can be used for cream fillings once cooled.
If you are making a custard pie such as pumpkin, proceed with adding the filling.
Step 3: Prepare the Pumpkin Filling
Preheat the oven again to 350°F (175°C) if needed.
In a mixing bowl, use a whisk or electric mixer to combine the pumpkin purée and spices thoroughly.
Then, beat in the eggs and milk until the mixture is smooth and well combined.
Step 4: Fill and Bake the Pie
Pour the prepared pumpkin filling into the cooled nut crust.
Bake the pie in the preheated oven at 350°F (175°C) for 40 to 45 minutes.
During the last 5 to 7 minutes of baking, turn off the oven and crack the oven door open slightly.
This allows heat to escape, helping the custard set without over-baking and preventing cracks.
Step 5: Cool and Serve the Pie
Once baked, remove the pie from the oven and place it on the countertop to cool completely.
The center of the pie should look slightly wet and wobbly but not runny.
Once cool, serve the pie cold with a dollop of whipped topping for added indulgence!
