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This Walnut Crust Pumpkin Pie has a walnut-infused pastry crust with a light and fluffy pumpkin filling. Different and delicious!
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Walnut Crust Pumpkin Pie
Ingredients
Filling
1 cup canned pumpkin puree, or freshly cooked pumpkin puree (see this recipe)
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup brown sugar
1/4 teaspoon ground dry ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons orange zest
2 eggs separated
Crust
1/3 cup walnuts
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup cold vegetable shortening
2–3 tablespoon cold water
Heavy cream for whipped topping
Instructions
In a medium sauce pan, mix pumpkin, cream, milk, sugar, ginger, cinnamon, salt and orange zest. Scald by heating just until it starts to boil but remove from heat before it boils.
In a large bowl, beat egg yolks and very slowly, drizzle in the hot pumpkin liquid, tempering the eggs, until all of the liquid has been whisked in. If you add too quickly, the eggs will scramble. Place this mixture in the refrigerator for one hour to cool. Save the egg whites for later.
While that mixture is cooling, make the crust by placing the walnuts in a food processor and pulse until they are ground but not so much that they start to puree or get gummy. Add flour and salt and pulse a few times. Add shortening and pulse a few times to mix. Add a little water at a time and pulse after each addition just until the dough comes together and is pliable.
Scrape the dough into a 9” pie plate and press into the bottom and up the sides, making a decorative edge when done. Do not try to roll the dough, pressing it into the pie plate is the easiest. Refrigerate until the filling has cooled.
After the pumpkin mixture has cooled, preheat the oven to 425 degrees F.
Whip the egg whites to stiff peaks and fold into the cooled pumpkin mixture then pour the filling into the prepared pie plate.
Bake for 10 minutes, then reduce the oven to 350 degrees F and bake for 25-35* minutes more or until the center is firm and a tooth pick poked into the center comes out clean.
Whip the heavy cream if using.
Cool and serve with whipped cream.
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Notes
*Our pie baked for a total of 38 minutes and the original recipe stated 45 minutes baking time. However, ovens are different so always check for doneness before removing from the oven.
Hi Martha — Do you not par-bake the crust first? [Just wondered if it wouldn’t be gummy & fall-apart when cutting without first partially baking.]
Thanks!
Hi Joe – Great question. No pre-baking or partial baking needed. The dough is a little ‘drier’ (for lack of a better word) with the ground walnuts added, plus as you bake the pie, you’ll start out at a higher temperature then reduce to finish at a lower temperature – this helps prevent the bottom from getting soggy. We made this pie twice to perfect the recipe before posting (sometimes those old recipes lack some details or need a little tweaking) and the crust was not soggy. Hope that helps!
I have not made this yet but I can tell you that at our Thanksgiving table I am the one that is “ordered” to bring the desserts ever year . I have two family members that love pumpkin pie and I love the idea of the ground walnut crust ! The only thing that I would not really care to do is whip egg whites. I am lazy in that regard but this is such a lovely recipe , I will step out of my lazy zone and do this. I would love to get a copy of that cook book from your church but I realize that since you had no copyright or publishing date it’s probably an impossilbe task. Any way, thanks for putting this recipe out there for us foodies. Have a wonderful Thanksgiving holiday!
We hope you enjoy the pie recipe Doris! Whipping the egg whites really does make a different – giving this pie a lighter airier texture – so your extra efforts will be rewarded! 🙂 These old cook books are indeed a treasure! Happy Thanksgiving to you too!)
Hi Martha –
Love the pumpkin pie recipe will be trying it. Did notice in your picture of the cookbook you showed that there was a STRAWBERRY FLUFFY PIE recipe partially showing. I am very interested in the complete recipe for this. It sound like a pie that my Grandmother use to love. Would greatly appreciate the full recipe. Thanking you in advance.
Carryl
Hi Carryl! Here you go – exactly as written in the cookbook
Ingredients
1 pint strawberries
½ cup sugar
1 tablespoon lemon juice
1 tablespoon plain gelatin
½ cup cold water
1 cup heavy cream, well whipped
1 teaspoon vanilla
Baked pie shell
Instructions
Cut berries into small pieces, add sugar, lemon juice and chill. Soften gelatin in cold water for 5 minutes, heat and dissolve. Add to chilled berries and fold in whipped cream. Add flavoring, turn in pie shell. Chill till firm.
Please let us know how it comes out! 🙂 Martha