Zutaten für Walnut Pumpkin Pie
- Unbaked Pie Shells
- 1 (15 ounce) can pumpkin puree
- Sweetened Condensed Milk
- 2 large eggs
- Ground Cinnamon
- Ground Ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Brown Sugar
- Unsifted Flour
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) cold unsalted butter
- ½ cup chopped walnuts
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Zubereitung von Walnut Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Pour pumpkin mixture into a 9-inch unbaked pie crust.
- Bake for 15 minutes.
- While the pie is baking, prepare the crumb topping: In a medium bowl, combine ½ cup granulated sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, and ½ cup chopped walnuts.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Reduce oven temperature to 350°F (175°C).
- Evenly sprinkle the walnut crumb topping over the partially baked pie.
- Bake for an additional 40 minutes, or until a knife inserted 1 inch from the edge comes out clean.
- Let the pie cool completely on a wire rack before refrigerating.
- Garnish with whipped cream or a sprinkle of cinnamon before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
139g
Fat
36g
Carbs
16g
