A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator.
Ingredients
- plain pumpkin puree: 1 can (15 ounce can)
- sweetened condensed milk: 1 can (14 ounce can)
- eggs: 2 piece
- maple-flavored extract: 1 tsp
- ground cinnamon: 0.5 tsp
- salt: 0.5 tsp
- ground ginger: 0.25 tsp
- ground nutmeg: 0.25 tsp
- prepared graham cracker crust: 1 piece (9 inch)
- packed brown sugar: 0.33333 cup
- all-purpose flour: 0.33333 cup
- ground cinnamon: 0.5 tsp
- butter: 3 Tbsp (cubed)
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
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Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
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Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
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Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
