Pumpkin Pie with Cookie Nut Crust
Recipe: #43493
August 25, 2024
Categories: Desserts, Walnut, Pumpkin, New England, Thanksgiving, Oven Bake, Spices, Pies, more
"Contest winning pie (blue ribbon) won at the Bolton Fair, Bolton, Massachusetts."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (181 g)
- Calories 464.2
- Total Fat - 31.2 g
- Saturated Fat - 15.1 g
- Cholesterol - 286.1 mg
- Sodium - 247.3 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 2.8 g
- Sugars - 17.6 g
- Protein - 12.7 g
- Calcium - 111.2 mg
- Iron - 2.4 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350-degrees F.
Step 2
In a large bowl, combine the flour and baking soda. Add the butter or margarine, brown sugar, walnuts, and vanilla. Blend well. Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge. Cover the fluting with a strip of aluminum foil to prevent overbrowning.
Step 3
In another bowl, thoroughly combine the cornstarch, cinnamon, ginger, nutmeg, and granulated sugar. Add the pumpkin, cream, eggs, and molasses. Pour into the crust and bake for 1 - 1 1/2 hours, or until the center is set.
Tips
No special items needed.
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