Walnut Crumble Pumpkin Pie

The pumpkin pie is a fall classic custard pie that is found almost everywhere. In this walnut crumble pumpkin pie, the classic pie gets a new twist with a crunchy walnut streusel topping and walnut-graham cracker crust. The addition with the walnut, it gives the pie another level of flavor to the pumpkin that makes it amazing. The pumpkin filling is silky smooth and delicious while the walnut crumble topping gives it a great sweet crunch.

In a food processor, add the graham cracker crumbs, chopped walnuts, granulated sugar. Pulse until fine. Pour into a mixing bowl and add the melted butter. Mix until a crumble is formed and the butter has coated all of the dry ingredients. Pour the crust mixture into a 9” pie dish and press until an even thickness crust is created up to the rim of the dish.

For the walnut crumble, mix off of the ingredients in a bowl until a crumble about the size of the walnuts is created, about 1/2" chunks. Set aside

In a new mixing bowl make the pie filling by whisk the pumpkin and both eggs together until combined. Add the evaporated milk, salt, cinnamon, ginger, nutmeg, cloves and maple syrup. Whisk until everything is combined. Bake the pie at 425°F for 10 minutes, then lower the temperature to 350°F for an additional 30-40 minutes until the middle has almost set.

Remove the pie from the oven and top with the crumble evenly.

Bake for an additional 10 minutes or until the topping has browned and the middle of the pie has set completely. Let cool for 2 hours

Walnut Crumble Pumpkin Pie

60 mins Serves 8 Ingredients: Pumpkin Puree, Evaporated Milk, Brown Sugar, Graham Crackers, Chopped Walnuts Cinnamon Butter