Walnut & Pumpkin Pie


Why settle when you can have both?


Pie Crust:
cup flour
1/2 cup cornmeal
2 tablespoons sugar
1/4 teaspoon salt
3.1/2 tablespoons chilled unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

Pumpkin filling:
1 1/4 cups solid pack pumpkin
1/3 cup sugar
tablespoons half-and-half
teaspoons vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt

Walnut filling:
3/4 cup light corn syrup
2/3 cup sugar
teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped walnuts


Mix flour, cornmeal, sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until a ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.

Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch circle. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.

Preheat the oven to 350F.

To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl.  Whisk until smooth.

To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in chopped walnuts.

Pour pumpkin filling into bottom of pie crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.

I worked with this recipe.

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