This walnut pumpkin pie recipe adds a unique twist to your standard holiday pie. It is a classic pumpkin pie topped with a yummy walnut oatmeal crumble.
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Why you will love this recipe
The earthy taste of walnuts complements the mild sweetness of pumpkin, creating a satisfying pie. Additionally, the contrast between the creamy pumpkin filling and the crunchy oatmeal walnut topping makes each bite especially appealing!
Ingredients
This recipe uses the following ingredients (see recipe card for quantities):
- Walnut crumble topping:
- cold, unsalted butter cut into small cubes
- walnuts: lightly toasted and chopped into small pieces
- oatmeal: used old-fashioned oats
- light brown sugar
- ground cinnamon
- Pumpkin filling:
- pumpkin puree (don't use canned pumpkin pie filling)
- an egg and egg yolks
- sweetened condensed milk
- spices: ground cinnamon, ground ginger, ground nutmeg and salt.
- Pie crust:
- Use an unbaked pie crust rolled into a 9" or 10" pie tin. To save a little time consider using a pre-made crust from your grocers. Or consider using one of the following pie crust recipes (the walnut pie crust is my favorite to use with this recipe):
Instructions
Follow the detailed directions in the recipe card below to make the pumpkin walnut pie. Also, be sure to check out the following video for a quick demonstration:
Storage
Place the walnut pumpkin pie in an airtight container or wrap in plastic after it has cooled completely. Then place in the refrigerator for up to 4 days. Most egg rich pies, such as custards, etc... should be kept refrigerated.
To serve, remove from the refrigerator approximately 2 hours before serving.
This pie does not freeze well. Condensation can form while defrosting causing the crumble topping to become soggy.
FAQ
Can I make the pie gluten-free?
More pumpkin desserts
Looking for other dessert recipes like this? Try these:
📋 Recipe
Walnut Pumpkin Pie Recipe
Equipment
- 1 Hand whisk and rubber spatula
- Bowls, measuring cups and spoons
Ingredients
- 1 Pie crust in 9" or 10" pie plate
Walnut Crumble Topping
- 4 tablespoons unsalted butter, cold and cut into small cubes
- ¾ cups walnuts, lightly toasted and chopped
- ¼ cup light brown sugar
- ½ cup old-fashioned oatmeal
- ½ teaspoon ground cinnamon
Pumpkin Pie Filling
- 15 ounce can pumpkin puree
- 14 ounce can sweetened condensed milk
- 3 large egg yolks
- 1 large egg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 425 ℉
Walnut Crumble Topping
- Combine oatmeal, brown sugar and ½ teaspoon cinnamon in a medium sized bowl.
- Add butter chunks. Squeeze the butter between fingers until no large pieces remain.
- Add walnuts and stir until evenly distributed. Set bowl aside and proceed to make pumpkin filling.
Pumpkin Pie Filling
- Place the egg and egg yolks in a medium sized bowl. Whisk lightly until combined.
- Add pumpkin puree and sweetened condensed milk. Whisk until combined.
- Add cinnamon, salt, ginger and nutmeg (optional) and whisk well.
Assemble / Bake Pie
- Pour the pumpkin mixture into the prepared pie tin.
- Sprinkle walnut crumble topping evenly over the pumpkin mixture.
- Bake pie in preheated oven for 10 minutes at 425℉. Lower oven temperature to 350℉ and bake an additional 30 - 35 minutes. The internal temperature of the pie should be 180℉.
- Remove pie from oven, place on a cooling rack and allow to cool completely before serving (approximately 2 hours).
- Store any leftovers in the refrigerator.
Nutrition
Food safety
A few tips on food safety:
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Ntensibe Michael Edgar says
Nnniiiccceeee...this walnut pie may not be eaten all up in one go; I will definitely keep some for Thursday evening or the start of the new week. Thanks chef, for your recipe.
Karletta says
Absolutely delicious. The crumble top adds texture. A hit with the family.
Ben says
This pie tastes like fall on every level. The sweet pumpkin pie filling and the sweet, crunchy, earthy walnut topping are amazing.
Tina says
I really loved this version of pumpkin pie! The addition of walnuts was soooo good!!
Sara Welch says
Enjoyed this for dessert last night and it was a sweet success! Turned out easy, creamy and delicious; the best fall dessert, indeed!
Nathan says
I love this take on pumpkin pie! The walnut crumble adds the perfect amount of flavor and crunch. I don't know if I'll ever make pumpkin pie another way again!
Hari says
Pie is one of the favorite dishes for me and this one has all the healthy ingredients. Truly a wonderful recipe and it is mouth watering for sure.
Lindsay Howerton-Hastings says
This was DELICIOUS at an apple festival potluck I attended last week! Perfect for fall.
dessertswithstephanie says
Lindsay, thank you for the feedback. Glad you enjoyed the pie recipe.