A walnut topping adds lovely crunch to this quick and easy spiced harvest walnut pumpkin pie recipe with a hint of maple flavoring. Store leftovers covered in the refrigerator.
Ingredients
- 1 can plain pumpkin purée , 15 ounce
- 1 can sweetened condensed milk , 14 ounce
- 2 eggs
- 1 teaspoon maple-flavored extract
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 1 prepared graham cracker crust , 9 inch
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C).
-
2
Combine pumpkin, condensed milk, eggs, maple extract, 1/2 teaspoon cinnamon, salt, ginger, and nutmeg in a large bowl; mix well. Pour into graham cracker crust; smooth top with a spatula.
-
3
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes more.
-
4
Meanwhile, combine brown sugar, flour, and 1/2 teaspoon cinnamon in a bowl; cut in butter with a fork until coarse crumbs form. Stir in walnuts.
-
5
Remove pie from oven; sprinkle evenly with walnut topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Nutrition Facts
Per serving
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