Pumpkin Black Walnut Pie

Pumpkin Black Walnut Pie

Pumpkin Black Walnut Pie

Prep Time

15 minutes

Cook Time

40 minutes


6 people

Give this all-time autumn favorite a touch of sophistication with a nutty, crunchy difference.

Why Try? You’re not going to get away with not making a pumpkin pie for the holidays. Why not give it a little makeover this year.

The toasted black walnuts nicely complement the smooth texture of the pumpkin filling.


  • 2/3 cup coarsely chopped black walnuts, toasted
  • 1 1/2 cups pumpkin puree
  • 1 9-inch refrigerated pie dough disc
  • 3 large eggs, lightly beaten
  • 3/4 cup firmly packed light brown sugar
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cloves


  • 1 Preheat oven to 400°F.
  • 2 Press crust into pie pan and prick bottom several times with a fork and bake the pastry shell until very lightly browned about 7 minutes.
  • 3 In a mixing bowl, beat together the remaining ingredients except the walnuts until smooth. Stir in 1/3 cup walnuts. Pour the mixture into the cooled pastry shell and sprinkle the remaining walnuts over the filling.
  • 4 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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