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Walnut Crunch Pumpkin Pie

Walnut Crunch Pumpkin Pie

A candied layer of walnuts is broiled on top of this creamy pumpkin pie for an elegant version of this traditional holiday dessert. Sort of a Pumpkin Pie Brûlée for the pilgrim set!

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


  1. Heat oven to 425 degrees F.
  2. Combine walnuts and brown sugar in small bowl.
  3. Place 3/4 cup nut-sugar mixture on bottom of pie shell.
  4. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well.
  5. Pour into pie shell.
  6. Bake for 15 minutes.
  7. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  8. Cool on wire rack.
  9. Combine butter and remaining nut-sugar mixture; stir until moistened.
  10. Sprinkle over cooled pie.
  11. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly.

Cool before serving.
Preparation Time: 10 mins
Cooking Time: 1 hr 3 mins
Servings: 8

Recipe and photo credit: Nestlé and