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Pumpkin Black Walnut Pie

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1 x 9-inch refrigerated pie dough disc
3 large eggs, lightly beaten
cup firmly packed light brown sugar
1 cups pumpkin puree
1 cups half and half
tsp ground cinnamon
tsp grated nutmeg
tsp ground ginger
tsp ground mace
tsp ground cloves
⅔ cup coarsely chopped Hammons Black Walnuts, toasted


Preheat oven to 350 degrees. Press crust into pie pan and prick bottom several times with a fork and bake the pastry shell until lightly browned about 7 minutes.

In a mixing bowl, beat together the remaining ingredients, except the black walnuts, until smooth. Stir in ⅓ cup black walnuts. Pour the mixture into the cooled pastry shell and sprinkle the remaining black walnuts over the filling.

Bake until the filling has set and a knife inserted in the center of the pie comes out clean, about 40 minutes. Cool on a wire rack.

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