I fear I will create a bit of shock with this recipe. No Bourbon. None..no booze anywhere to be found! I didn’t set out to have an all Bourbon Thanksgiving but it seems I’ve got a fair number of dishes that call for either Bourbon or my other favorite, red wine. It is not a prerequisite to the dishes I prepare, contrary to the reputation I’ve built for myself so here I present a pie; different from the normal pumpkin pie, yes…but perfect for teetotalers too!
Constantly on the hunt to re-define what I think are boring pumpkin pies, I love this variation I’ve been making for years, it is so different. A graham cracker crust with chopped walnuts, maple syrup in the filling and then a crumb topping with more walnuts. When I’m not going nuts for Bourbon seems lately I’m going simply nuts; California Walnuts (in honor of my tweep Sarah @CAWalnuts) in fact!
Addendum: Whoa…I’ve been given a tongue lashing from my friends on Twitter who I guess DO expect me to produce boozy desserts. Well, this one is so good without, I won’t be changing the pie ingredients but for those of you who want this pie with that indulgence, how about Bourbon or Brandy whipped cream? Just add a couple of teaspoons to taste to your normal recipe for whipped cream and yes, it would be amazing with this pie!
Maple Walnut Pumpkin Pie
Graham Cracker/Walnut Pie Crust
- 3/4 cup graham cracker crumbs
- 3/4 cup chopped walnuts
- 1/4 cup sugar
- 6 Tbsp butter
Preparation
- Melt the butter.
- Place approximately 12 graham crackers in a plastic bag. Roll with rolling pin until finely crushed or pulse in your processor.
- Measure 3/4 cup of graham cracker crumbs with chopped walnuts.
- Add 1/4 cup of sugar to the graham cracker/walnut mixture.
- Add the melted butter.
- Stir or blend together with your hands.
- Press into pie plate.
- Bake the pie crust for 8 minutes in 350 degree oven.
- Remove from oven; cool before filling.
Pie Filling
- 1 can (15 ounce) pumpkin
- 1 can (14 ounce) sweetened condensed milk
- 2 eggs
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
Walnut Topping
- 1/3 cup firmly packed brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter
- 1/2 cup chopped walnuts
Combine brown sugar, flour, cinnamon and butter in processor; pulse til crumbly. Stir in nuts.
Preparation for Pie
- After graham cracker crust is removed from oven, increase oven temp to 425 degrees.
- Combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple syrup, ginger, nutmeg and salt; mix well.
- Pour into cooled pie shell.
- Bake for 15 minutes. Reduce oven to 350 degrees Fand continue baking for 30 more minutes.
- Remove pie from oven and top with crumb mixture. Return to oven for 10 minutes. Cool.
- Garnish with sweetened whipped cream.
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{ 14 comments… read them below or add one }
Very pretty! I have a few pumpkins that are destined for puree. I think I know what I’ll be making!
Do you know that I’ve never cooked a pumpkin for puree? I’m not kidding; no particular reason but have always just used canned pumpkin and didn’t know I should be unhappy with it! Hope you enjoy it Jen.
so much better than boring pumpkin pie. I’d eat this–I would not eat regular pumpkin pie.
My thoughts exactly…I have to gussy up a pumpkin pie to enjoy it…crust, crumbs and…yes, booze!
I think that it is perfectly lovely without the bourbon. Yummy, sign me up :)
You’re signed up, on the list. For what now? Coming over for a piece, right?
This looks amazing. With or without the whiskey whipped cream, despite my Twitter protestations. My mom is being “a mom” and urging me to not work too hard or overextend myself when I go to her house for Thanksgiving…. and not make any desserts. I may have to shout her down in favor of this one, though. YUM! :)
I’m sure Mom would not be unhappy…I know I wouldn’t be!
I’d rather drink some bourbon with this than have it baked in the pie. Or maybe just pour it on top :-) Looks awesome!
I have to stop my mother in law from baking the pumpkin pie and make this instead. Looks so much better than the usual pumpkin pies and probably tastes better too! Thanks for sharing!
This does not need any bourbon! LOL The topping is amazing and the filling sounds like it would be awesome.
Zoweeeees, this looks like my kinda pie…it has condensed milk in it haha! Sounds amazing. I love the idea of a nutty topping. Cant get canned pumpkin in this country, if I just cook the pumpkin and puree it will it give you the same texture as canned?? Thanx so much for sharing Barbara. Happy thanksgiving :) xx
I use pumpkin puree for pies when I have the time so absolutely. Canned pumpkin is thick, so you might just have to adjust the other web ingredients if your puree is more wet…or cook it down a bit. Enjoy!
Thanx so much for the reply. Much appreciated. I will definitely try it out. Yummy xx