Layered Walnut Pumpkin Pie Recipe

Name: Layered Walnut Pumpkin Pie
Prep time: 45 min
Cook time: 270 min
Total time: 315 min
Yield: Serves 1 or more
Ingredients: 1 cup walnuts; Unflavored Gelatin; Cold Water; 1 (15 ounce) can pumpkin puree; 1/2 cup granulated sugar + 2 tablespoons granulated sugar + 2 tablespoons granulated sugar; 1 cup milk; Eggs; 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, a dash of ground nutmeg; a pinch of salt; Vanilla; 1 cup heavy whipping cream; Pie Crusts

Indulge in this stunning Layered Walnut Pumpkin Pie, a delightful twist on a classic! This recipe boasts a lighter texture and elegant layered presentation, making it perfect for Thanksgiving or any special occasion. A unique blend of warm spices (a delicious alternative to pumpkin pie spice!) complements the creamy pumpkin and crunchy walnuts. While there are several steps, the process is surprisingly easy, resulting in a show-stopping pie that's as delicious as it is beautiful. Get ready to impress your guests!

Prep Time 45 mins

Cook Time 270 mins

Calories 512.5 kcal

Protein 19g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Layered Walnut Pumpkin Pie

1 cup walnuts
Unflavored Gelatin
Cold Water
1 (15 ounce) can pumpkin puree
1/2 cup granulated sugar + 2 tablespoons granulated sugar + 2 tablespoons granulated sugar
1 cup milk
Eggs
1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, a dash of ground nutmeg
a pinch of salt
Vanilla
1 cup heavy whipping cream
Pie Crusts

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How to Make Layered Walnut Pumpkin Pie

Finely chop 1 cup of walnuts and set aside.
Sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water in a 2-quart saucepan and let it bloom for 5 minutes.
Stir in 1 (15 ounce) can pumpkin puree, 1/2 cup granulated sugar, 1 cup milk, 2 large egg yolks lightly beaten, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, a dash of ground nutmeg, and a pinch of salt.
Heat over medium heat, stirring constantly, just until the mixture comes to a boil.
Reduce heat to low and simmer for 5 minutes, stirring continuously.
Remove from heat and let cool completely.
Refrigerate until the mixture begins to thicken slightly (about 30-45 minutes).
In a clean bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
Gradually add 2 tablespoons granulated sugar, beating until stiff, glossy peaks form.
Gently fold the whipped egg whites and the chopped walnuts into the cooled pumpkin mixture.
In another bowl, beat 1 cup heavy whipping cream with 2 tablespoons granulated sugar until stiff peaks form.
Pour half of the pumpkin mixture into a 9-inch prepared pie crust and spread evenly.
Top with 3/4 of the whipped cream, spreading evenly.
Top with the remaining pumpkin filling.
Decorate with the remaining whipped cream and walnut halves.
Refrigerate for at least 4 hours, or preferably overnight, before serving.