Maple-Walnut Pumpkin Pie Recipe

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Maple-Walnut Pumpkin Pie
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Ingredients:

Directions:

  1. Heat oven to 425 degrees Fahrenheit.
  2. Place pie crust in 9-inch glass pie pan.
  3. In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
  4. Meanwhile, in small bowl, mix 1/4 cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
  5. Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
  6. Return to oven; bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours.
  7. Serve or refrigerate until serving time.
  8. To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
  9. Serve pie with whipped cream and sprinkle with chopped walnuts.
  10. Store in refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 597.9 Kcal (2503 kJ)
Calories from fat 355.48 Kcal
% Daily Value*
Total Fat 39.5g 61%
Cholesterol 140.61mg 47%
Sodium 293.2mg 12%
Potassium 205.01mg 4%
Total Carbs 54.52g 18%
Sugars 28.7g 115%
Dietary Fiber 2.24g 9%
Protein 9.27g 19%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 2%
Iron 2.5mg 14%
Calcium 94.3mg 9%
Amount Per 100 g
Calories 364.74 Kcal (1527 kJ)
Calories from fat 216.85 Kcal
% Daily Value*
Total Fat 24.09g 61%
Cholesterol 85.78mg 47%
Sodium 178.86mg 12%
Potassium 125.07mg 4%
Total Carbs 33.26g 18%
Sugars 17.51g 115%
Dietary Fiber 1.37g 9%
Protein 5.66g 19%
Vitamin C 0.5mg 1%
Iron 1.5mg 14%
Calcium 57.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

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