Walnut Crunch Pumpkin Pie

Walnut Crunch Pumpkin Pie

In this recipe:

based on 62 reviews
This Looks YUMMY!
10 min.
73 min.
8 servings

Walnut Crunch Pumpkin Pie features a crispy-candied layer of walnuts on top of a delicious creamy pumpkin pie. This makes an elegant version of a traditional holiday dessert.


  • 1 9-inch deep-dish pie shell, unbaked
  • 1 1/4 cups coarsely chopped walnuts
  • 3/4 cup packed brown sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) 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
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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.

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YUM !!

Tried this recipe for a Church Bazaar - was the first one sold. Person came back and wanted name, etc of baker --"was the best Pumpkin pie ever!!" I cut out little leaves to decorate the edges of the crust. Pretty !! Definitely doing it again.

- Joan Petruska from

Pumpkin Perfect

This is a fabulous pie! A great variation of Libby's famous pumpkin pie, the nuts and crunch topping compliments the pumpkin and spice flavors, and "dress up" this pie in gourmet style. A new favorite! Will make it again and again for the Holidays.

- Marie DeAngelis from Sunrise, FL

A Different Pumpkin Pie

This recipe was very easy to follow and make. What a great new way to have a traditional holiday favorite! Made one for Thanksgiving and had to make another for Christmas. Everyone said it was the best Pumpkin Pie they had ever enjoyed!

- Laura Fagan from RICHLAND, WA



- Jennifer Nguyen from MOBILE, AL

Great twist on pumpkin pie

I tried this topping on individual pumpkin custards (to save the calories from the crust) and it was superb. My guests loved it too. Adds a great flavor and crunch to the smooth pumpkin filling. It's a keeper.

- Catherine Pope from FARMINGTON, NM

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 490
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 8g (42% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 60g (20% of DV)
  • Dietary Fiber: 3g (14% of DV)
  • Sugars: 45g
  • Protein: 9g
  • Vitamin A: 130% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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