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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Walnut Pumpkin Pie Recipe

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This recipe for Walnut Pumpkin Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6 oz.) Keebler Ready Crust Graham Cracker crust
1 (15 oz.) can pumpkin
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 egg
1 1/4 tsp. ground cinnamon
1/2 tsp. each ground ginger, nutmeg, and salt
1/4 cup packed brown sugar
2 T. all purpose flour
2 T. butter, cold
3/4 cup shopped walnuts
Directions:
Directions:
Heat oven to 425 degrees. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg, and salt; mix well. Turn into pie crust. Bake 15 minutes, remove pie. Reduce oven temperature to 350 degrees. In small bowl, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Makes 8 servings.
Number Of Servings:
Number Of Servings:
8

 

 

 

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