Walnut Crunch Pumpkin Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as 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:

• For crunch:
• Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
• For mousse:
• Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
• Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
• In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.

Steps:

• In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

Steps:

• Preheat oven to 425 degrees F.
• Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
• Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
• Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
• Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
• Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!

Steps:

• Beat eggs in a large mixing bowl.
• Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt.
• Mix until thoroughly combined, and pour into pastry shell.
• Bake at 425 for 10 minutes, then reduce heat to 350F and bake for 40-45 minutes, or until knife inserted near center comes out clean.
• Cool on a wire rack for 2 hours.
• Mix topping ingredients, and sprinkle over pie.
• Cover edges loosely with foil.
• Broil 3-4" from the heat for about 2 minutes, or until golden brown.
• Remove foil.
• Store in refrigerator.

Steps:

• Line 10-inch plate with pastry. Trim off excess around edge.
• In mixing bowl, combine pumpkin, sugar, salt and spices.
• Preheat oven to 425 degrees.
• Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
• Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.

Steps:

• Preheat oven to 400°. 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, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

Steps:

• For topping:
• Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• For crust:
• Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
• Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
• For filling:
• Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
• Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
• Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.