Walnut Crumble Pumpkin Pie

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Walnut Crumble Pumpkin Pie

This pumpkin pie is a delicious take on an old time favorite. The sweet crunchy topping and graham cracker crust make it something new and wonderful for your guests.
Servings 8


  • 1 9 inch prepared graham cracker crust
  • 1 15 oz. can pumpkin (about 2 cups)
  • 1 14 ounce can sweetened condensed milk
  • 2 eggs
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons cold butter
  • 3/4 cup chopped walnuts


  • Preheat oven to 425 degrees F.
  • In a mixing bowl, combine the pumpkin, condensed milk, eggs, 1/2 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  • Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F.
  • 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.

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