Best 3 Maple Walnut Pumpkin Pie Recipes
Indulge in the symphony of flavors that is maple walnut pumpkin pie, an exquisite dessert that captivates the senses with its creamy pumpkin filling, crunchy walnut topping, and the perfect balance of maple sweetness. This delectable pie embodies the spirit of fall, with its vibrant orange hue and warm, inviting aromas. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating this autumnal masterpiece, complete with detailed instructions and helpful tips.
This article offers a comprehensive collection of maple walnut pumpkin pie recipes, each one unique in its own way. From the classic rendition that stays true to tradition to modern interpretations that incorporate innovative twists, there's a recipe here for every palate and skill level.
For those who prefer a traditional approach, the "Classic Maple Walnut Pumpkin Pie" recipe showcases the harmonious blend of pumpkin, maple syrup, and walnuts. With its flaky, buttery crust and velvety filling, this pie is a timeless classic that never disappoints.
If you're looking for a richer, more decadent experience, the "Maple Walnut Pumpkin Pie with a Gingersnap Crust" is a must-try. The gingersnap crust adds a delightful spicy kick that complements the sweetness of the filling perfectly.
For a gluten-free option, the "Gluten-Free Maple Walnut Pumpkin Pie" offers a delicious alternative without compromising on taste or texture. This recipe uses a combination of almond flour and oat flour to create a crispy, flavorful crust that holds the creamy pumpkin filling beautifully.
And for those who love a combination of textures, the "Maple Walnut Pumpkin Pie with Streusel Topping" is a dream come true. The streusel topping, made with a mixture of oats, flour, butter, and brown sugar, adds a delightful crunch that takes this pie to the next level.
MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST
This pumpkin pie is sweetened with maple syrup, topped with a walnut crumble and maple Italian meringue, all nestled inside of a gingerbread pie crust.
Provided by SirFunchalot
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 12
Number Of Ingredients 31
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
- Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
- Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
- Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
- Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
- Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
- Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
- Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
- Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
- Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 585.4 calories, Carbohydrate 93.1 g, Cholesterol 101.6 mg, Fat 22.7 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.1 g, Sodium 418.9 mg, Sugar 70.5 g
MAPLE-WALNUT PUMPKIN PIE
Make and share this Maple-Walnut Pumpkin Pie recipe from Food.com.
Provided by queenbeatrice
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Place pie crust in 9-inch glass pie pan.
- In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
- Meanwhile, in small bowl, mix ¼ cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
- Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
- Return to oven; 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.
- To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
- Serve pie with whipped cream and sprinkle with chopped walnuts.
- Store in refrigerator.
MAPLE WALNUT PUMPKIN PIE
very good it will be a huge hit at the Holidays
Provided by Nathaniel Lutz
Categories Pies
Time 10m
Number Of Ingredients 12
Steps:
- 1. heat oven to 425 place pie crust in a 9 inch glass plate as directed on a box for one- crust Filled Pie Crust. In a large Bowl, beat filling ingredients with electric mixer on medium speed un till smooth. Pour in to crust-lined pan. Bake for 10 minutes
- 2. mean while in a small bowl, mix 1/4 cup brown sugar the chopped walnuts and flour, cut in butter until crumbly and set aside.
- 3. reduce oven temperature to 350 sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
- 4. Bake 30 to 35 minutes or until knife inserted 1 inch from the edge comes out clean. Cool completely about two hours. Serve or refrigerate until serving time.
- 5. To serve, in a medium bowl beat whipping cream and 2 TABLE Spoons 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.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your pie a more intense flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor.
- Don't overmix the batter: Overmixing the batter will make your pie tough. Mix the ingredients just until they are combined.
- Bake the pie until the center is set: The center of the pie should be slightly jiggly when you shake the pie pan. If the center is still liquid, continue baking for a few more minutes.
- Let the pie cool completely before serving: This will give the pie time to set and firm up.
- Serve the pie with whipped cream or ice cream: Whipped cream or ice cream will help to balance out the sweetness of the pie.
Conclusion:
Maple walnut pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With its creamy pumpkin filling, crunchy walnuts, and sweet maple syrup, this pie is sure to be a hit at your next holiday gathering.
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