Best Maple Walnut Pumpkin Pie Recipes

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MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST



Maple-Pumpkin Pie with Walnut Crumble and Maple Meringue in Gingerbread Crust image

This pumpkin pie is sweetened with maple syrup, topped with a walnut crumble and maple Italian meringue, all nestled inside of a gingerbread pie crust.

Provided by SirFunchalot

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 12

Number Of Ingredients 31

1 ½ cups all-purpose flour
½ cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground allspice
½ cup chilled butter, cut into pieces
2 tablespoons cold water
1 tablespoon unsulfured molasses
1 ½ cups pumpkin puree
¾ cup packed dark brown sugar
1 ¼ teaspoons ground cinnamon
1 teaspoon cornstarch
¾ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
1 cup heavy cream
3 large eggs, lightly beaten
⅔ cup pure maple syrup
½ teaspoon vanilla extract
1 ½ cups firmly packed brown sugar
½ cup all-purpose flour
3 tablespoons butter
½ teaspoon ground cinnamon
½ cup chopped walnuts
½ cup pure maple syrup
2 extra-large egg whites
1 tablespoon white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
  • Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
  • Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
  • Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
  • Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
  • Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
  • Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
  • Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
  • Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 585.4 calories, Carbohydrate 93.1 g, Cholesterol 101.6 mg, Fat 22.7 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.1 g, Sodium 418.9 mg, Sugar 70.5 g

MAPLE WALNUT PUMPKIN PIE



Maple Walnut Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. maple flavoring
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 (8- or 9-inch) prepared graham cracker or baked pie crust
1/3 cup firmly packed brown sugar
1/3 cup Pillsbury BEST® All Purpose Flour
1/2 tsp. ground cinnamon
3 tbsps. cold butter
1/2 cup chopped walnuts

Steps:

  • HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
  • BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
  • COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
  • BAKE an additional 10 minutes. Cool. Garnish as desired.

MAPLE WALNUT PUMPKIN PIE



Maple walnut Pumpkin Pie image

very good it will be a huge hit at the Holidays

Provided by Nathaniel Lutz

Categories     Pies

Time 10m

Number Of Ingredients 12

1 box pills bury pie crust
1 can(s) pumpkin not pumpkin pie mix
1 can(s) sweetened condensed milk
2 eggs
2 Tbsp real maple syrup or maple flavored
1 1/2 tsp pumpkin pie spice
1/4 packed brown sugar
1/4 c finely chopped walnuts
2 Tbsp all purpose flour
2 Tbsp butter or margarine
1 c whipping cream
2 Tbsp brown sugar, packed and chopped walnuts if desired

Steps:

  • 1. heat oven to 425 place pie crust in a 9 inch glass plate as directed on a box for one- crust Filled Pie Crust. In a large Bowl, beat filling ingredients with electric mixer on medium speed un till smooth. Pour in to crust-lined pan. Bake for 10 minutes
  • 2. mean while in a small bowl, mix 1/4 cup brown sugar the chopped walnuts and flour, cut in butter until crumbly and set aside.
  • 3. reduce oven temperature to 350 sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
  • 4. Bake 30 to 35 minutes or until knife inserted 1 inch from the edge comes out clean. Cool completely about two hours. Serve or refrigerate until serving time.
  • 5. To serve, in a medium bowl beat whipping cream and 2 TABLE Spoons 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.

MAPLE-WALNUT PUMPKIN PIE



Maple-Walnut Pumpkin Pie image

Make and share this Maple-Walnut Pumpkin Pie recipe from Food.com.

Provided by queenbeatrice

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

1 pie crust, uncooked
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
1 (14 ounce) can sweetened condensed milk
2 eggs
2 tablespoons maple syrup
1 1/2 teaspoons pumpkin pie spice
1/4 cup brown sugar, packed
1/4 cup walnuts, finely chopped
2 tablespoons all-purpose flour
2 tablespoons butter, cold
1 cup heavy whipping cream
2 tablespoons brown sugar, packed
walnuts, chopped, if desired

Steps:

  • Heat oven to 425 degrees Fahrenheit.
  • Place pie crust in 9-inch glass pie pan.
  • In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
  • Meanwhile, in small bowl, mix ¼ cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
  • Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
  • Return to oven; 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.
  • To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
  • Serve pie with whipped cream and sprinkle with chopped walnuts.
  • Store in refrigerator.

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