Ingredients
- 1 (15 ounce) can plain pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon maple-flavored extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 (9 inch) prepared graham cracker crust
- Walnut Topping:
- 3 tablespoons butter, cubed
- ½ cup chopped walnuts
Why This Recipe Works
Tips From The Kitchen
- Toast the walnuts lightly before adding them to enhance their nutty aroma.
- Let the pie cool completely before slicing to ensure clean, neat pieces.
Step 1
Gently heat your oven to 425°F (220°C). In a big bowl, mix together the pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg until everything is well combined. Pour this filling into your graham cracker crust and smooth the surface with a spatula.
Step 2
Pop the pie into the oven and bake for 15 minutes. Then, lower the temperature to 350°F (175°C) and keep baking until the filling is mostly set—this should take about 30 minutes.
Step 3
While the pie is baking, get the walnut topping ready. Stir together the brown sugar, flour, and cinnamon in a bowl. Use a fork to cut in the butter until you get coarse crumbs, then mix in the walnuts.
Step 4
Once the pie is done baking, spread the walnut topping evenly over the filling. Put it back in the oven and bake until the topping turns a nice golden brown, around 10 minutes. Let the pie cool completely before slicing and serving.
