Maple Walnut Pumpkin Pie Recipes

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
• Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
• Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

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.

Steps:

• Preheat oven to 425 degrees F.
• In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
• Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
• In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
• Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.

Steps:

• Preheat oven to 350*.
• Beat or blend all ingredients (except pie shell!) thoroughly and pour into unbaked pie shell.
• Bake for 45 minutes or until just firm in the center.

Steps:

• In a medium bowl, mix syrup, eggs, sugar, butter and salt until smooth. Fold in walnuts. Pour into pie crust; cover edge of pastry with foil. Bake at 350° for 15 minutes. Remove foil and bake 25 minutes more or until the filling is set. Cool.