Thanksgiving Recipes

Pumpkin Black Walnut Pie

Give your pumpkin pie a touch of sophistication with the addition of toasted black walnuts.

Pumpkin Black Walnut Pie recipe


  • 1 (9 inch) refrigerated pie dough disc
  • 3 large eggs, lightly beaten
  • 3/4 cup light brown sugar, firmly packed
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups Half-and-Half
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cloves
  • 2/3 cup black walnuts, coarsely chopped, toasted, divided


  1. Heat oven to 400 degrees F.
  2. Press crust into pie pan and prick bottom several times with a fork.
  3. Bake pastry shell until very lightly browned, about 7 minutes.
  4. In mixing bowl, beat together remaining ingredients (except black walnuts) until smooth.
  5. Stir in 1/3 cup black walnuts.
  6. Pour mixture into cooled pastry shell and sprinkle remaining black walnuts over filling.
  7. Bake until filling has set and knife inserted into center comes out clean, about 40 minutes.
  8. Cool on wire rack.


Recipe and photo used with permission from: Hammons Products Company

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