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It’s Fall. Because I say so. Because I want it to be. Because my kids look cute in their new Fall clothes. Because there are leaves in my front yard. Because I baked a pumpkin pie yesterday.
See? Fall.
I mean, let’s be real – for me, a food blogger who creates recipes for a living, it’s been Fall for about 3 months. I’ve been baking with pumpkin since June. 😉 Gotta get ahead of the game, friends!
But, I’m still going at it, because I LOVE pumpkin and this pumpkin pie is a total winner. It’s not your usual pumpkin pie – it gets topped off with this crunchy walnut topping that is just the perfect contrast to the creamy pumpkin custard.
If you’re feeling a little adventurous and want to branch out from the recipe on the back of the can of pumpkin, I vote that you give this pie a try! It’s really so good!
How to make pumpkin pie filling:
The filling in this pumpkin pie recipe is beyond simple. You’ll start by whisking together pumpkin, brown sugar, heavy cream, eggs, and pumpkin pie spice.
Once it’s smooth and creamy, pour your pumpkin pie filling into a pie plate that’s lined with a crust.
You can use store-bought or you can use homemade. The crust from my strawberry rhubarb pie is actual perfection. Highly recommend you go that route, but I won’t judge if you’re short on time and want to start with refrigerated pie crust. 
Anyway, pour that filling into your pie crust and pop the pie in the oven until the filling is just about set.
Time for the topping!
Walnut topping for pumpkin pie:
This topping is super simple, but it adds a nice little crunch to contrast with the sweet, creamy pie filling.
You’ll want to add walnuts, brown sugar, cinnamon, and salt to a blender or food processor and pulse until you have fine crumbs.
Sprinkle that right over the pie filling and pop it all back in the oven.
When the pie is set, remove from the oven to cool to room temperature before popping it in the refrigerator.
We prefer our pumpkin pie to be good and cold, so we don’t dig in until it’s had a few hours in the fridge.
As always, a dollop of whipped cream is a must for pumpkin pie!
More pie recipes:
Buttermilk Pie: Sweet and simple – a Southern classic.
Bourbon Peach Pie: We make this one every summer.
Mini S’mores Pie: These are easy to customize for every holiday with a few colored sprinkles.
Brown Sugar Pie: Just the name makes me want to dig in!
Pumpkin Pie with Walnut Topping
Ingredients
Filling
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 pie crust homemade or store-bought
Walnut Topping
- 1/2 cup walnut pieces
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- For the filling:
- Beat the pumpkin, cream, brown sugar, eggs, pumpkin pie spice, and salt until smooth and creamy.
- Arrange the pie crust in a 9-inch pie plate. Crimp the edges.
- Pour the filling carefully into the pie plate.
- Bake at 350 degrees for 30 - 45 minutes or until filling is nearly set. If the crust starts to brown, tent with foil.
- For the topping:
- While the pie is baking, place all ingredients in a blender and pulse until finely chopped.
- Remove the pie from the oven and sprinkle topping evenly over pie.
- Reduce oven to 325 and bake for 15 minutes longer or until filling is completely set.
- Cool completely before serving.
Tips & Notes:
Nutrition Information:
This recipe was lightly adapted from Bon Appétit, November 2009
This recipe was originally published in September 2010. It’s been updated with new photos and video in September 2019. Original photo below:
The Waspy Redhead says
Great looking pie – speaking of Libby’s canned pumpkin, have you heard whisper of the pumpkin shortage we’re up against this year? Apparently there was a bad crop last year and we are out of luck for this year. Horde your pumpkin!
Cassie says
OH MY! That looks wonderful!
grace says
i don’t want to admit it, but i guess pumpkin pie time is upon us. i can tell you take it seriously–this is one perfect pie!
Jen @ How To: Simplify says
This is one of the reasons why I love this season so much. This looks amazing!
Barbara says
Yea! Pumpkin season. I love pumpkin anything! (And I bought some extra cans last year in case my market didn’t have any this fall!)
Looks like a fun recipe, Karly….bring on more!
Tawny @The Year of The Cookie says
I’m not a huge pumpkin pie person but this is a little different and definitely looks worth trying!
Joanne says
Bad pumpkin pie would certainly make me vomit all over the turkey. I dont’ even really like turkey all that much anyway. So if I had time to aim, I would go for hte turkey. Spare the stuffing and butternut squash, as they hold the keys to my happiness on T-Day.
This does sound like one tasty pie. I’m so excited that you’ve declared it fall. Now the pumpkin baking marathon can begin!
Anna says
But Karly, there’s a pumpkin shortage! Last year’s flood ruined a whole bunch of pumpkins. There won’t be a good amount of pumpkin on the shelves until after this year’s pumpkins are ripe. 🙁
my boyfriend cooks for me says
Pumpkin pie is hands down my favorite dessert (okay, it’s a close race with pumpkin cheesecake). But I feel the same way – it can only be eaten in fall. I actually bought some pumpkin pie in August this year, and it just felt wrong…but maybe that was just because it was from the grocery store? ; )
shelly (cookies and cups) says
have tried pumpkin pie with fresh pumpkin…no bueno 🙁
canned pumpkin all the way, even though i am not a pumpkin pie lover…one slice a year is good for me..but I might make an exception for this, it looks really yummm!
Cindy says
I cannot wait to make this!
Walnut Lovers says
Thank you for posting this. Can’t wait to make this one, it will be perfect for our Halloween party! Outstanding
laura says
Wow, these look sinful!
I am making them!
DessertForTwo says
I’m so with you! Libby’s is the best pumpkin pie recipe out there. Fresh pumpkin is gross and so is organic/free-range/vegan/local/fair trade canned pumpin! Libby’s rules!
I will say that my cowboy likes a pumpkin pie recipe from the Eagle brand milk can that contains sweetened, condensed milk. I don’t like to cheat on Libby, so I don’t make it. But his mamma makes it for him.
Jessica @ How Sweet says
Drool…. I need some of this now.