Walnut Pumpkin Pie Recipe

Heat the oven to 350°F (175–180°C). Lightly grease a 9-inch pie dish so the crust releases cleanly.

In a bowl, stir together the flour, 2 tsp cinnamon, and chopped walnuts. Pour in the melted (not hot) butter and mix until evenly moistened.

Tip the mixture into the pie dish and press it firmly over the bottom and up the sides. Pack the corners so the crust holds together after baking.

In another bowl, whisk pumpkin purée, sweetened condensed milk, and the egg until smooth. Add cinnamon, ginger, nutmeg, salt, and brown sugar; whisk just until combined.

Pour the pumpkin mixture into the crust. Sprinkle the remaining 3/4 cup walnuts over the top and press them in very gently.

Bake for about 40 minutes. You’re looking for set edges and a center that still has a slight jiggle; overbaking can cause cracks.

Cool on a rack for at least 20 minutes before slicing so the filling sets. Serve warm or at room temperature.