Best 5 Vanilla Walnut Pumpkin Pie Recipes

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Indulge in a symphony of flavors with our Vanilla Walnut Pumpkin Pie, a delightful treat that blends the richness of pumpkin, the warmth of vanilla, and the nutty crunch of walnuts. This classic dessert is perfect for Thanksgiving, Christmas, or any special occasion, and our collection of recipes offers a variety of options to suit your taste and dietary preferences. From a traditional pumpkin pie recipe to gluten-free, vegan, and even no-bake variations, we've got you covered. Each recipe is detailed and easy to follow, ensuring that even novice bakers can create a masterpiece. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you and your loved ones craving for more.

Let's cook with our recipes!

VANILLA PUMPKIN PIE



Vanilla Pumpkin Pie image

This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!

Provided by AB70

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 9

1 ½ cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
¾ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon salt
1 ¼ teaspoons vanilla extract
½ teaspoon ground cinnamon
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
  • Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 38.4 g, Cholesterol 60.2 mg, Fat 12.5 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 331.9 mg, Sugar 25.3 g

WALNUT-STREUSEL PUMPKIN PIE



Walnut-Streusel Pumpkin Pie image

I'm a fan of streusel topping, cream cheese desserts and pumpkin pie, so I combined them in one beautiful recipe. - Deborah Paulson, Deer Park, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 24

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 tablespoon all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
TOPPING:
1/4 cup old-fashioned oats
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cubed
1/4 cup chopped walnuts

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

Nutrition Facts :

HOME



Home image

Categories     Pies & Tarts

Yield 8

Number Of Ingredients 10

●1 (9-inch) deep-dish pie shell, unbaked
●1 1/4 cups coarsely chopped walnuts
●3/4 cup packed brown sugar
● 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
● 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●3/4 cup granulated sugar
●2 large eggs, lightly beaten
●1 1/2 teaspoons pumpkin pie spice
●1/4 teaspoon salt
●3 tablespoons butter, melted

Steps:

  • Preheat oven to 425° F.
  • Combine walnuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.
  • Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
  • Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

VANILLA-BOURBON PUMPKIN PIE



Vanilla-Bourbon Pumpkin Pie image

Provided by Nancy Fuller

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
1 vanilla bean, split in half lengthwise, seeds scraped
1 tablespoon cold bourbon
1 1/2 cups heavy cream
2 tablespoons bourbon
1 cinnamon stick
1 15-ounce can pure pumpkin puree
3 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
  • Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
  • Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
  • Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

EASY PUMPKIN SPICE PUDDING PIE



Easy Pumpkin Spice Pudding Pie image

Caramel, pumpkin, nuts and cream cheese-classic winter flavors combine in a no-bake pie that couldn't be easier or more delicious. -Cynthia Brabon, Mattawan, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 16

1/3 cup hot caramel ice cream topping, warmed
1 graham cracker crust (9 inches)
1/3 cup chopped walnuts
3 tablespoons chopped pecans
FILLING:
1 cup cold whole milk
1/4 cup refrigerated Italian sweet cream nondairy creamer
1 package (3.4 ounces) instant pumpkin spice pudding mix
1/2 cup Philadelphia ready-to-serve cheesecake filling
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
TOPPINGS:
1 carton (8 ounces) frozen whipped topping, thawed
1 tablespoon hot caramel ice cream topping
1 tablespoon coarsely chopped walnuts
1 tablespoon coarsely chopped pecans

Steps:

  • Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

Nutrition Facts : Calories 397 calories, Fat 21g fat (8g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use fresh pumpkin puree. Fresh pumpkin puree has a richer flavor than canned puree. To make your own puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and blend it until smooth.
  • Don't overmix the batter. Overmixing the batter will make the pie tough. Stir just until the ingredients are combined.
  • Bake the pie in a preheated oven. This will help the pie cook evenly.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.
  • Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch.

Conclusion:

This vanilla walnut pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. With its rich pumpkin flavor, sweet walnuts, and creamy vanilla filling, this pie is sure to be a hit. So next time you're looking for a special dessert, give this vanilla walnut pumpkin pie a try. You won't be disappointed!

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