Pumpkin Black Walnut Pie

Posted online October 21, 2010 | 3:46 pm

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.

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

Watch our 'how to’ video.

Ingredients

1 9-inch refrigerated pie dough disc
3 large eggs, lightly beaten
3/4 cup firmly packed light brown sugar
1 1/2 cups pumpkin puree
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
2/3 cup coarsely chopped black walnuts, toasted

Preparation

Preheat oven to 400°F.
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.
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.
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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