Pumpkin pie with walnut crust is a delicious Thanksgiving dessert. It has a crispy golden-brown crust and is loaded with crunchy walnuts. The pumpkin filling in the pie has a creamy texture and is filled with the flavors of pumpkin along with brown sugar, cinnamon, ginger, and nutmeg. This lightly spicy and sweet dessert is a perfect fall dessert for the holiday feast.
2cupsAll-Purpose Flour (plus more for parchment paper)
1/2cupGround Walnuts
3tablespoonsGranulated Sugar
Kosher salt
2/3cupVegetable Shortening (cold)
1/2cupDark-Brown Sugar
1teaspoonGround Cinnamon
1/2teaspoonGround Ginger
1/2teaspoonFreshly Grated Nutmeg
1/8teaspoonGround Cloves
15ouncesPure Pumpkin
1cupMilk (evaporated)
2Eggs (lightly beaten)
Instructions
Take a large glass bowl and combine walnuts, flour, granulated sugar, and salt in it. Ypu can use the pastry blender to cut it until the mixture resembles the coarse crumbs. Now, add a one-fourth cup of ice-cold water until pastry dough is formed. Wrap the dough in a plastic wrap and refrigerate it overnight or for at least 30 minutes.
Roll the dough into two thin sheets and line one of them in the 9-inch pie plate and cut the other sheet into thin strips. Line these over the rim of the pan. Moisten the rim of the crust with water and refrigerate it for about 30 minutes.
Take a large bowl and whisk in brown sugar, nutmeg, ginger, cinnamon, salt, and cloves. Now, add milk, eggs, and pumpkin to the bowl. Whisk again for about a minute to combine all flavors. Place the pie crust on the baking pan and transfer the pumpkin mixture into the pie crust.
Bake this pie in the preheated oven (425 F) for about 10 minutes. Then, reduce the temperature of oven to 350 F and bake for further 35 minutes. Remove from the oven and keep it aside to cool completely.