A wonderfully TASTEFUL method to spice up plain scrambled eggs.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 -8 or 9 inch pie |
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 2 cups pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1 egg
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 410 mg |
| Sugars | 46 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I’m only rating the topping as I used a different recipe for the pie. Very good!
I have made this recipe every year for the past 10 years. Everyone is always asking for one more slice! I’ve even had people hide it on Thanksgiving so they don’t have to share lol. True story! I change a little to my taste which is always add more cinnamon because I love cinnamon and I’ve also used half a cup less pumpkin if it was the 9 inch premade shell. I’ve also made this as mini pies and they have also been a hit!
Always a big hit whenever I make this, whether for a potluck or a family dinner.
Delicious!!
I don’t put the chopped nuts in the crumb topping. I use whole walnuts to decorate the top since some members of my family don’t like nuts or can’t eat them for medical reasons. I always put my pie on a cookie sheet to bake. Don’t place the pie on a high shelf in the oven close to the heating elements or the nuts will burn. I have been making this pie for years. By far, the best I have ever had and the only pumpkin pie my family will eat!
My go to pumpkin pie recipe. I make it every year because my family would miss it if I didn’t. I’ve been using this recipe for at least 15 years. I got it from a Libby’s ad in a magazine way back when (I think). It is so delicious! I would never turn down pumpkin pie, my favorite! But the crusty walnut and cinnamon topping make this pie the best one around! Here’s a tip for getting this pie to cook perfectly: use foil or pie schields around the edge of the crust to protect from burning. Also keep a careful watch over the pie towards the end of baking to make sure the topping doesn’t get over-browned. Aim for a shade just past golden brown.
Excellent recipe! This will be on my menu every Thanksgiving from now on.
My husbands new favorite pumpkin pie!
This pie is fantastic. I used Penzey’s pumpkin pie spice instead of the spices listed. My family gobbled it up and asked for another one!
delish!! i did put the walnuts on the last 25 minutes. and i have used the topping recipe with a easy pumpkin pie mix
Excellent pie & easy to make.
This is the best pumpkin pie I have ever tasted! I made one and guests who were over for Thanksgiving “requested” that I make another for a get-together the next day. Great recipe!
This was SUPER yummy! The only change I would make is to add the nut topping only about 25 or 30 minutes before the pie is done baking. My walnuts and sugar were a little burnt adding them only 15 min into the baking process.
Absolutely delicious. This will be my go-to pumpkin pie recipe from now on. I didn’t have any walnuts so I used chopped pecans, and it was excellent.
This is my favorite pumpkin pie. My grandma gave me this recipe several years ago and I have made it every year. It is a bit rich, however, so you can get more than 8 servings easily. With a dollop of whipped cream, this is fabulous!
loved and so easy to make! I didn’t have any ginger but it was great anyways.
My usual Pumpkin Pie is my mom’s recipe which is very simular to this one BUT I just tried your topping on one of the two pies I made for a gathering and loved it – I think tradition has just been changed up a bit!! Thanks
I had planned on making this since it is now fall but my boyfriend beat me too it one night! We added some cool whip to top it off! Turned out great just a little on the sweet side!
I made at least 10 of these pies around Thanksgiving last year! Everyone loved them! I think this is the best pumpkin pie I’ve ever had. I used fresh pumpkin from my garden instead of canned, but otherwise I followed the recipe exactly. I will for sure be using this recipe again for the holidays!
Came Out Phenomenal! I even used Fat Free Condensed Milk, just to make it a lil healthier. Awesome!
amazing pie. no suggestions here.