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Recipe for pumpkin-walnut pie

Pumpkin-walnut pie
Pumpkin-walnut pieKaroline Boehm Goodnick for the boston globe/Karoline Boehm Goodnick

Makes one 9-inch pie

Can’t decide between pumpkin and walnut pie? Putting them together in one delicious combination is the answer. Partway through baking, a sugary walnut crumble is sprinkled over the pumpkin filling. When fully baked, the crumble forms a topping for the custard. Cornmeal adds crunch to the crust, and molasses adds depth to the spiced custard.

CRUST

¾cup flour
cup yellow cornmeal
¼teaspoon salt
6tablespoons cold unsalted butter, cut up
2tablespoons ice water mixed with 1 teaspoon cider vinegar
Extra flour (for sprinkling)

1. Have on hand a 9-inch pie pan. In a bowl, combine the flour, cornmeal, and salt.

2. With your fingers or two blunt knives, cut the butter into the mixture until it resembles coarse meal.

3. Stir the ice-water mixture into the flour mixture with a fork until the dough comes together in clumps. Add more ice water, 1 teaspoon at a time, if necessary. Turn out onto a lightly floured counter, shape into a flat disk, wrap in foil, and refrigerate for 30 minutes.

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4. On a lightly floured counter, roll the dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pan. Fold the overhang under like a hem and press the rim so it is ¼-inch high. Prick the bottom well all over. Freeze for 20 minutes.

5. Set the oven at 375 degrees to heat while the pie is chilling.

6. Line the pastry with foil and fill it with dried beans. Bake for 15 minutes. Carefully lift out the foil and beans. Continue baking for 10 minutes, or until the edges are golden. (Total baking time is 25 minutes.) Lower the oven temperature to 325 degrees.

WALNUTS

½cup walnuts
cup packed dark brown sugar
1tablespoon unsalted butter, melted and cooled slightly

1. Chop the walnuts.

2. In a bowl, toss walnuts, brown sugar, and butter to combine them.

FILLING

2eggs
cup granulated sugar
2tablespoons molasses
teaspoons ground cinnamon
1teaspoon ground ginger
½teaspoon ground nutmeg
1 cups canned pumpkin
1cup heavy cream

1. In an electric mixer, beat the eggs, granulated sugar, molasses, cinnamon, ginger, and nutmeg until evenly blended. With the mixer set at its lowest speed, blend in the pumpkin and cream.

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2. Pour the mixture into the crust. Bake the pie for 20 minutes. Sprinkle the walnut mixture over the top. Continue baking for 25 minutes, or until the edges are set. (Total baking time is 45 minutes.)

3. Set the pie on a wire rack to cool. Serve with whipped cream. Jean Kressy


Jean Kressy can be reached at jeankressy@comcast.net