Pumpkin Black Walnut Pie

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1 9-inch refrigerated pie dough disc

3 large eggs, lightly beaten

3/4 cup firmly packed light brown sugar

1 1/2 cups pumpkin puree

1 1/2 cups half and half

1/2 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 tsp ground ginger

1/4 tsp ground mace

1/4 tsp ground cloves

2/3 cup coarsely chopped Hammons Black Walnuts, toasted


Preheat oven to 350 degrees. Press crust into pie pan and prick bottom several times with a fork and bake the pastry shell until lightly browned about 7 minutes.

In a mixing bowl, beat together the remaining ingredients, except the black walnuts, until smooth. Stir in 1/3 cup black walnuts. Pour the mixture into the cooled pastry shell and sprinkle the remaining black walnuts over the filling.

Bake until the filling has set and a knife inserted in the center of the pie comes out clean, about 40 minutes. Cool on a wire rack.

Recipe & Photo Credit: The Food Channel

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