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Maple-Walnut Pumpkin Pie

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Maple-Walnut Pumpkin Pie
  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 8
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A hint of maple blends in beautifully, making a tempting pumpkin pie absolutely irresistible!
Sep 8, 2014

Ingredients

  • Crust
  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • Filling
  • 1/2 can (796 mL) pure pumpkin (not pumpkin pie mix)
  • 1 can (300 mL) sweetened condensed milk (not evaporated)
  • 2 eggs
  • 2 tbsp (25 mL) real maple syrup or maple-flavoured syrup
  • 1 1/2 tsp (7 mL) pumpkin pie spice
  • Streusel
  • 1/4 cup (50 mL) packed brown sugar
  • 1/4 cup (50 mL) finely chopped walnuts
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp (25 mL) cold butter or margarine
  • Topping
  • 1 cup (250 mL) whipping cream
  • 2 tbsp (25 mL) packed brown sugar
  • Chopped walnuts if desired
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Steps

  • 1
    Heat oven to 425ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
  • 2
    Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
  • 3
    Reduce oven temperature to 350ºF. Sprinkle streusel over pie. Cover crust edge with 2 to 3 inch-wide strips of foil to prevent excessive browning.
  • 4
    Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
  • 5
    To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.

Nutrition Information

No nutrition information available for this recipe
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