Harvest Walnut Pumpkin Pie

Ingredients and Weight:

• 1 (9-inch) pie crust, homemade or store-bought
• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, evaporated milk, eggs, pumpkin pie spice, cinnamon, nutmeg, and salt.
3. Pour filling into the pie crust.
4. Sprinkle walnuts over the top.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool for at least 2 hours before serving.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Protein: 5g
• Carbohydrates: 50g
• Sugar: 30g

Dish Characteristics:

• Rich and creamy pumpkin filling
• Spiced with warm pumpkin pie spices
• Topped with crunchy walnuts
• Perfect for fall gatherings

User Comments:

• "This pumpkin pie is absolutely delicious! The walnuts add a nice crunch and the spices are perfect."
• "This pie is easy to make and always a hit with my family."
• "I love the creamy filling and the crispy crust."
• "The perfect Thanksgiving dessert!"
• "I highly recommend this recipe!"

Special Precautions and Tips:

• For a gluten-free pie, use a gluten-free pie crust.
• To make your own pumpkin puree, roast a pumpkin and scoop out the flesh.
• If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
• Let the pie cool completely before slicing to prevent the filling from cracking.