Walnut Pumpkin Pie

Preparation:  15 min. Cooking: 55 min. Total: 70 min.
Recipe photo
  • 1 9 inch graham cracker pie crust
  • 1 3/4 Cup canned pumpkin
  • 1 NULL can sweetened condensed milk
  • 1 eggs
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt (necessary)
  • 4 Tbsp brown sugar
  • 2 Tbsp all purpose flour
  • 2 Tbsp unsalted butter , chilled
  • 3/4 Cup nuts , chopped
Preheat oven to 425 ℉. In a mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 whole tsp cinnamon cinnamon, ginger, nutmeg, and salt; mix well. Turn into pie crust. Bake 15 minutes; remove pie. Reduce oven temperature to 350 ℉. In a small bowl, combine sugar, flour, and remaining cinnamon; cut in butter until crumbly. Stir in nuts. Sprinkle nut mixture evenly over pie. Bake 40 minutes, or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
Calories
420 Cal
Fat
19 g
Carbs
57 g
Protein
8.6 g
Fiber
3.4 g
Sugar
44 g
Cholesterol
51 mg
Sodium
390 mg


Nutrients

Fiber     3.4 g
Fat     19 g
Sugar     44 g
Carbs     57 g
Protein     8.6 g
Calories     420 Cal

Fats

Fat, Poly     3.3 g
Fat, Mono     8 g
Fat, Sat     6.6 g
Fat, Trans     0 g
Fat, Percent     41 %

Vitamins

Vitamin, K     16 mcg     14 %
Vitamin, A     9100 IU     300 %
Vitamin, B12     0.3 mcg     12 %
Niacin     1.3 mg     8.1 %
Riboflavin     0.4 mg     32 %
Vitamin, C     3.6 mg     4.1 %
Vitamin, D     2.6 IU     0.4 %
Vitamin, B6     0.1 mg     5.7 %
Vitamin, E     3.7 mg     25 %
Panto, Acid     0.8 mg     16 %
Choline     74 mg     13 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     200 mcg     20 %
Phosphorus     220 mg     31 %
Magnesium     56 mg     13 %
Copper     0.2 mcg     22 %
Fluoride     0.5 mcg     12 %
Zinc     1.1 mg     9.6 %
Cholesterol     51 mg     0.4 %
Sodium     390 mg     26 %
Selenium     12 mcg     22 %
Manganese     0.5 mg     7.5 %
Potassium     400 mg     8.6 %
Iron     2 mg     25 %