Print Recipe
Walnut Cream Pumpkin Pie
This pie only had 5 ingredients, and to make things even easier, the filling is made right in a blender so you can just puree and pour! A full-size pie or individual-sized ramekins both work well for this recipe, the latter can be made crustless as an easy custard. Decorate with powdered sugar, crust cut-outs, or even a chocolate drizzle for a pie that's as tasty and healthy as it is beautiful.
Course Breakfast, dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 1 pre-made pie crust (or use the recipe at https://tastesbetterfromscratch.com/perfect-pie-crust/)
  • 1 cup walnuts
  • 1 cup water
  • 2 large eggs
  • 15 oz can of pumpkin
  • 2 tsp pumpkin pie seasoning
  • 1/2 cup maple syrup (can sub regular sugar)
Course Breakfast, dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 1 pre-made pie crust (or use the recipe at https://tastesbetterfromscratch.com/perfect-pie-crust/)
  • 1 cup walnuts
  • 1 cup water
  • 2 large eggs
  • 15 oz can of pumpkin
  • 2 tsp pumpkin pie seasoning
  • 1/2 cup maple syrup (can sub regular sugar)
Instructions
  1. Press the pie crust into a pan, and preheat the oven to 350F. In a blender, combine the water and walnuts and puree until smooth. Add the remaining ingredients, and continue blending until all are evenly incorporated; batter should be uniform and smooth, so scrape down the blender sides if necessary. Pour batter into the pie shell, and bake for 40 minutes, or until set (no wiggling when gently shaken). Remove and cool before slicing.