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Maple-Walnut Pumpkin Pie

A hint of maple blends in beautifully, making a tempting pumpkin pie absolutely irresistible!

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  • prep time 20 min
  • total time 3 hr 0 min
  • ingredients 13
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) sweetened condensed milk (not evaporated)
2
eggs
2
tablespoons real maple syrup or maple-flavored syrup
1 1/2
teaspoons pumpkin pie spice

Streusel

1/4
cup packed brown sugar
1/4
cup finely chopped walnuts
2
tablespoons all-purpose flour
2
tablespoons cold butter or margarine

Topping

1
cup whipping cream
2
tablespoons packed brown sugar
Chopped walnuts, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
  • 2 Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
  • 3 Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
  • 4 Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
  • 5 To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.
  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
  • 2 Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
  • 3 Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
  • 4 Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
  • 5 To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.

EXPERT TIPS

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Expert Tips

For this recipe, purchase plain pumpkin, not pumpkin pie mix, which includes seasonings.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
280mg
280%;
Total Carbohydrate
58g
58%
(Dietary Fiber
2g
2%
  Sugars
41g
41%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
4%;
Calcium
20%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.