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Crunchy Pumpkin Cream Pie

American.Chef's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Sifted flour 1 1⁄3 Cup (21.33 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Pumpkin 1 Cup (16 tbs)
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 2
Directions

`Mix butter, brown sugar, walnuts and 1 cup flour with hands; spread in 13 x 9 x 2-inch pan.
Bake in 400-degree oven for 15 minutes.
Stir; reserve 3/4 cup mixture for topping.
Press remaining mixture into 9-inch pie pan; cool.
Combine remaining flour, sugar.
pumpkin, spices, salt and eggs in saucepan; cook until thick,stirring constantly.
Pour into pie shell; sprinkle with reserved topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Pie
Interest: 
Party
Servings: 
6

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 464 Calories from Fat 207

% Daily Value*

Total Fat 23 g36%

Saturated Fat 10.7 g53.7%

Trans Fat 0 g

Cholesterol 110.8 mg36.9%

Sodium 109.7 mg4.6%

Total Carbohydrates 58 g19.4%

Dietary Fiber 2 g8.1%

Sugars 34.7 g

Protein 7 g14%

Vitamin A 39.6% Vitamin C 3.1%

Calcium 4% Iron 12.1%

*Based on a 2000 Calorie diet

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Crunchy Pumpkin Cream Pie Recipe