Saturday, November 3, 2012

Cooking with Pyrex-Walnut Pumpkin Pie

Today I was in the baking mood. I whipped up some homemade fall pies.

I made Walnut Pumpkin Pie, OUTSTANDING! First time making it and really loved it...the husband also said it was great!

I would like to share some pictures of the baking process and the recipe below, enjoy.

Walnut Pumpkin Pie:


1 can of Pumpkin Puree (You only use 15 oz, so that is half the can)
1 package of Chopped Walnuts (8 oz bag)
2 egg yolks
1 (14 ounce) can sweetened condensed milk
1 Tsp Cinnamon
1/2 Tsp Ginger
1/2 Tsp Nutmeg
1/2 Tsp Salt
2 egg whites
1 (9 inch) Pie Shell
2 Tbs all purpose Flour
1/4 cup Brown Sugar
1 Tsp Cinnamon
2 Tbs Butter


Preheat oven to 425 degrees.

  • In large bowl, mix Pumpkin Puree, Condensed Milk & Egg yolks. Stir in Cinnamon, Ginger, Nutmeg & Salt. 

  • In small bowl, whip egg whites until soft peaks form.
  • Gently pour egg whites into Pumpkin mixture

  • Pour filling into pie shell & bake for 15 minutes.

While pie is baking, prepare the Streusel topping.
In small bowl, combine Flour, Brown Sugar & 1 Tsp Cinnamon.
Blend in cold Butter with fork until mixture is crumbly.

Mix in the Chopped Walnuts. It might get messy! You must mix with your hands so you coat the butter mixture with the walnuts.

Sprinkle over pie and reduce heat to 350 degrees. Bake for an additional 40 minutes.

Voila! (Above) is the end result, YUMMY!

Total baking time is 55 minutes.

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