Walnut Pumpkin Pie

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 5 mins In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, 3/4 teaspoon of cinnamon, ginger, nutmeg, and salt until smooth. (5 minutes)

Recipe View 2 mins Pour the pumpkin mixture into the prepared graham cracker crust, spreading evenly. (2 minutes)

Recipe View 15 mins Bake at 425 degrees F (220 degrees C) for 15 minutes. This initial high heat helps set the crust and filling.

Recipe View 1 mins Reduce oven temperature to 350 degrees F (175 degrees C). (1 minute)

Recipe View 3 mins In a separate small bowl, combine the brown sugar, flour, and remaining 1/2 teaspoon cinnamon. (3 minutes)

Recipe View 5 mins Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Stir in the chopped walnuts, ensuring they are evenly distributed throughout the crumb mixture. (2 minutes)

Recipe View 2 mins Sprinkle the walnut crumble mixture evenly over the top of the pumpkin pie filling. (2 minutes)

Recipe View 40 mins Bake at 350 degrees F (175 degrees C) for an additional 40 minutes, or until a knife inserted about an inch from the edge comes out clean. The center may still have a slight jiggle, which is normal. (40 minutes)

Recipe View 2 hrs Let the pie cool completely on a wire rack before slicing and serving. Cooling allows the filling to fully set. (2 hours)