Candied Walnut-Topped Pumpkin Pie

Level: Intermediate
Prep Time: 20 min
Cook Time: 57 min
Cooling Time:
Yields: 8 servings


This Candied Walnut-Topped Pumpkin Pie gets crunch and flavor from the tasty topping. This is an excellent variation on the classic that will be sure to impress your guests.


  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 1 1/4 cups coarsely chopped walnuts
  • 1/3 cup packed SPLENDA® Brown Sugar Blend
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup SPLENDA® Sugar Blend for Baking
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted


PREHEAT oven to 425° F.

COMBINE walnuts and SPLENDA® Brown Sugar Blend in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, SPLENDA® Sugar Blend for Baking, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.

BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

candied walnut-topped pumpkin pie

by e. elaine , LITTLE FALLS, NJ on Sep. 2007

What a delicious treat! Delicious with whipped toppping or topped with ice cream. Evereyone will LOVE this wonderful pie!

Candied Walnut-Topped Pumpkin Pie

by J. JIM , ORLANDO, FL on Mar. 2006

I made this for a potluck dinner & it was gone before some of the main courses. This is a delicious pie. Good for anytime you get that craving for pumpkin pie.