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Maple-Walnut Pumpkin Pie

This pumpkin pie is filled with toasty walnuts and maple flavor.

Click here to see 6 Classic and Creative Pumpkin Pie Recipes


For the filling

  • One 9-inch pie crust
  • One 15-ounce can canned pumpkin
  • One 14-ounce can sweetened condensed milk
  • 2 eggs
  • 2 Tablespoons maple syrup
  • 1 1/2 Teaspoon pumpkin pie spice

For the streusel

  • 1/4 Cup packed brown sugar
  • 1/4 Cup finely chopped walnuts
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons cold butter

For the topping

  • 1 Cup heavy whipping cream
  • 2 Tablespoons packed brown sugar
  • Chopped walnuts


For the filling

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.

Reduce oven temperature to 350 degrees. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.

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.

For the streusel

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts, and flour; cut in butter until crumbly. Set aside.

For the topping

To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.