Velvety Deep-Dish Pumpkin Pie with Nutty Crust
Indulge in the rich flavors of fall with this Velvety Deep-Dish Pumpkin Pie topped with a nutritious and delightful nut crust. Perfectly spiced with cinnamon and allspice, this pie is a quintessential dessert for Thanksgiving gatherings, autumn celebrations, or any occasion that calls for a comforting sweet treat. The buttery nut crust adds a unique texture and flavor, creating a delectable contrast to the smooth and creamy pumpkin filling. Share it with family and friends, and savor every delicious bite!
N/A
Servings
352
Calories
10
Ingredients
Ingredients
all-purpose flour
1 1/4 cups (none)
brown sugar
1/4 cup (packed)
granulated sugar
1/4 cup (none)
butter
1/4 cup (cold, cut into small pieces)
walnuts or macadamia nuts
2/3 cup (chopped)
pumpkin
1 (16 ounce) can (none)
sweetened condensed milk
1 (14 ounce) can (none)
eggs
2 (beaten)
ground cinnamon
1 teaspoon (none)
ground allspice
1/4 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, combine all-purpose flour, packed brown sugar, and granulated sugar. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
3
Fold in the chopped walnuts or macadamia nuts until evenly distributed.
4
Reserve 1 cup of the crumb mixture for the topping later. Press the remaining mixture firmly and evenly across the bottom and halfway up the sides of a 2-quart rectangular baking dish to form the crust.
5
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, beaten eggs, ground cinnamon, ground allspice, and a pinch of salt until completely blended.
6
Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula. Sprinkle the reserved crumb mixture evenly over the filling.
7
Bake in the preheated oven for about 55 minutes, or until the topping is golden brown and the filling has set. Allow the pie to cool before serving to enhance the flavors.
8
Slice, serve, and enjoy this exquisite pie with a dollop of whipped cream or vanilla ice cream, if desired.
Nutrition Information
20.5g
Fat
40.7g
Carbs
4.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Velvety Deep-Dish Pumpkin Pie?
It is a rich fall dessert featuring a pumpkin filling and a nutritious nut crust, ideal for Thanksgiving.
What makes the crust unique in this recipe?
The crust is made with a mixture of flour, sugars, butter, and chopped walnuts or macadamia nuts for a crunchy texture.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
How much flour is used for the base?
The recipe calls for 1 1/4 cups of all-purpose flour.
What types of sugar are in the nut crust?
The crust uses 1/4 cup of packed brown sugar and 1/4 cup of granulated sugar.
How should the butter be added to the crust?
Use 1/4 cup of cold butter cut into small pieces and cut it into the flour and sugar mixture until it resembles coarse crumbs.
Which nuts are recommended for the recipe?
You can use 2/3 cup of either chopped walnuts or macadamia nuts.
Do I use all the crumb mixture for the bottom of the dish?
No, you should reserve 1 cup of the crumb mixture to use as a topping later.
What size baking dish is needed?
A 2-quart rectangular baking dish is required for this deep-dish pie.
How do I prepare the crust in the pan?
Press the mixture firmly and evenly across the bottom and halfway up the sides of the 2-quart dish.
What is the main filling ingredient?
The main ingredient is one 16-ounce can of pumpkin puree.
Does the recipe use condensed milk?
Yes, it requires one 14-ounce can of sweetened condensed milk.
How many eggs are in the filling?
The recipe uses 2 beaten eggs.
What spices give the pie its fall flavor?
The filling is spiced with 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground allspice.
How do I make the filling?
Whisk the pumpkin, milk, eggs, cinnamon, allspice, and a pinch of salt until completely blended.
When do I add the reserved crumb mixture?
Sprinkle it evenly over the pumpkin filling after pouring the filling into the crust.
How long does the pie bake?
Bake the pie for about 55 minutes.
How do I know the pie is finished baking?
The topping should be golden brown and the filling should be set.
Should I serve the pie immediately?
It is recommended to allow the pie to cool before serving to enhance the flavors.
What are some suggested toppings for serving?
It is excellent served with a dollop of whipped cream or vanilla ice cream.
How many calories are in one serving?
One serving contains approximately 352 calories.
What is the fat content of this dessert?
There are 20.5g of fat per serving.
How many carbohydrates does a serving contain?
Each serving has 40.7g of carbohydrates.
How much protein is in the pie?
There are 4.8g of protein per serving.
Is this a traditional round pie?
No, this is a deep-dish version prepared in a rectangular baking dish.
What are the primary tags for this recipe?
Tags include pumpkin pie, autumn dessert, thanksgiving dessert, and holiday recipe.
Is the pumpkin fresh or canned?
The recipe specifies using one 16-ounce can of pumpkin.
Can I use my fingers to make the crust?
Yes, you can use a pastry blender or your fingers to cut the butter into the flour mixture.
Does the filling contain salt?
Yes, a pinch of salt is added to the filling mixture for balance.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a quintessential dessert for Thanksgiving gatherings.