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Sunday Pieday: Walnut Pumpkin Pie

January 1, 2012

Happy New Year, Folks. Welcome to 2012.

Last year was supposed to be the year of the pie. This year is year of the dragon. Dragons breathe fire, so maybe this is also the year of the grill. I was born in the year of the dragon, so I suppose this will be a more special year for me, though I’m not one to bother much with astrology. (Honestly, though, I kind of like being a dragon. I want to think that it matches parts of my personality, though I don’t do much grilling.)

Last year I’d hoped to blog about pies each Sunday. This hardly ever happened. If I were to go back on my blog and count, I think that perhaps I blogged about pies 3 days and probably two of them weren’t even Sundays.

I realized that I don’t bake enough pies to warrant blogging about them once every seven days. I imagine that if I had made a pie each week, that my cholesterol would be even higher than it already is (and, folks, it’s high), so maybe this is a good thing.

I did, however, make several delicious pumpkin pies over the holiday season and I wanted to share the recipes with you.

Remember: Pumpkin is a vegetable.

Walnut Pumpkin Pie

15-oz. can of pumpkin, or 2 C. home cooked pumpkin or winter squash, pureed and drained in a collander

1 can sweetened condensed milk OR (and I learned this the hard way) 1 can evaporated milk plus 1/2 C. sugar

1 egg

1 t. cinnamon, divided

1/2 t. each ground ginger, nutmeg and salt

1 graham cracker OR gingersnap pie crust (baked)

Topping:

1/2 C. brown sugar

2 T. flour

2 T. cold butter or margarine

1/4 t. cinnamon

3/4 C. chopped walnuts

In a mixing bowl, combine pumpkin, milk, egg, cinnamon, ginger, nutmeg and salt; mix well. Set crust on a baking sheet; pour filling into crust. Bake at 425 for 15 minutes. Meanwhile, prepare the topping by mixing the sugar, flour, and cinnamon. Cut in butter until crumbly. Stir in walnuts.  Reduce oven temperature to 350. Sprinkle the walnut mixture evenly over pie. Bake 40 minutes longer, or until knife inserted near the center comes out clean. Cool on a wire rack. Serves 8.

Pumpkin Pudding Pie

Maybe you don’t like crust. This is an easy-to-make pumpkin pie that is quite healthful (at least for a dessert.) You can alter the spices to suit your taste.

1/2 C. sugar

1 t. cinnamon

1/2 t. salt

1/3 t. ground ginger, optional

1/4 t. ground cloves, optional

2 large eggs

1 15-oz can pumpkin OR 2 C. home cooked pumpkin or winter squash, pureed and drained in a collander

1 12-oz. can evaporated milk

Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in the pumpkin and the sugar-spice mixture. Gradually stir in the evaporated milk. Pour into a shallow, oven-proof dish and bake in a preheated 350 degree oven for about 40 minutes. Don’t overbake; the center should be slightly wiggly. Cool and enjoy at room temperature or refrigerate for later use. Serves 8.

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