Caramel walnut pumpkin pie layers caramel-coated walnuts under a spiced pumpkin filling. A twist on classic pumpkin pie.
This caramel walnut pumpkin pie starts with a flaky crust and a layer of caramel coated walnuts. The pumpkin filling goes on top. The walnuts sit underneath, not scattered over the surface, and that is what sets it apart from most walnut pumpkin pie recipes.
Most versions sprinkle a dry walnut streusel over the filling. This one cooks the walnuts into a caramel first, then spreads them across the bottom of the chilled shell. The spiced pumpkin filling bakes right on top, so every slice cuts through both layers.
The filling is canned pumpkin with brown sugar, eggs, and the usual warm spices: cinnamon, ginger, nutmeg, and clove.
New to pie dough? Read How to Make a Flaky Homemade Pie Crust first, then come back for the caramel layer.
How to Make Caramel Walnut Pumpkin Pie
Start with the crust. Mix the dough, chill it, then roll it out and line your pie pan. Keep the lined pan cold while the oven heats to 350°F.
Make the caramel next. Cook the sugar until it turns the color of maple syrup, then add the glucose, cream, milk, and walnuts. Stir until the mixture thickens to the texture of a batter, then let it cool.
Spread the cooled caramel walnuts across the bottom of the chilled shell. Whisk the pumpkin filling and pour it over the walnut layer, leaving a little room at the top.
Bake at 350°F for 25 to 30 minutes, until the pumpkin filling is set. Let it cool completely before you lift it out of the pan.
Frequently Asked Questions
Are the walnuts on top or under the filling?
Underneath. The caramel-coated walnuts go on the bottom of the shell, then the pumpkin filling bakes on top. Most walnut pumpkin pie recipes put a dry streusel on the surface. This one puts the caramel walnuts below the filling instead.
Do you have to blind bake the crust?
No. The crust and filling bake together. You line the pan, chill it, add the caramel walnuts and the pumpkin filling, and bake it all at once at 350°F.
Is this made with canned pumpkin or pumpkin pie filling?
Canned pumpkin puree, not the pre-spiced pie filling in a can. The puree is plain pumpkin. You add the sugar and spices yourself.
What makes it different from a classic pumpkin pie?
The caramel walnut layer. A classic pumpkin pie is filling in a crust. This one adds a layer of walnuts cooked in caramel between the crust and the filling.
Caramel Walnut Pumpkin Pie
Caramel walnut pumpkin pie layers caramel-coated walnuts under a spiced pumpkin filling. A twist on classic pumpkin pie.
Ingredients
for the crust:
- 1 ⅔ cup cake flour
- ½ cup unsalted butter, cubed into ½ inch pieces, and chilled
- ½ teaspoon salt
- ½ teaspoon sugar
- ice cold water, prepare a little over ¼ cup…only you will be able to judge how much is actually needed
for the filling:
- 125 g sugar
- 1 Tbs glucose or corn syrup
- 75 ml heavy cream
- 125 g chopped walnuts
- 1 cup canned pumpkin puree
- 2 eggs
- ½ cup dark brown sugar
- ½ Tbs corn starch
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon clove
- ⅛ teaspoon pepper
- ½ cup heavy cream
- ⅛ cup milk
Instructions
- In an electric mixer, mix the flour, salt and sugar together on slow speed with a paddle attachment. Add the chilled butter cubes and paddle it on low speed until the butter is the size of peas.
- Next, add the ice water a tablespoon at a time while mixing. You want the dough to be wet but not formed into a ball. Remove the mixture onto the tabletop and check the texture by hand. The crumbly mixture should form clumps when you press some of it with your hand.
- Chill the dough for at least an hour or overnight. Roll out the dough to ⅛ inch thickness. Line the pie pan with the dough and wrap and save the excess for decorations or more pies. Chill the lined pie pan in the refrigerator while the oven preheats to 350ºF.
- Combine the sugar with just enough water to cover in a saucepan and place it over high heat. Cook the sugar until it becomes the color of maple syrup. Add the glucose then the cream, milk and walnuts. (Make sure you pan is large enough. It will bubble some when you add these ingredients.) Cook the mixture while stirring until it becomes thick like a batter. Let the mixture cool. In a medium sized bowl whisk together the pumpkin and remaining ingredients. Set aside.
- Spread the cooled walnut mixture over the bottom of the chilled pie shell. Next add the pumpkin mixture leaving about ¼-1/2 inch of space at the top. Bake the pie at 350ºF for about 25-30 minutes or until the pumpkin mixture is set. Let the pie cool completely before removing from the pan.
Notes
My leaf decorations were prepared and baked separately from the pie. I find that if you bake it together, the decorations sometimes burn before the pie is cooked. If you wish to make these decorations, roll out your dough to ⅛ inch thickness, cut your pieces, chill them on a parchment lines pan, and then bake at 350ºF until lightly browned.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 356Saturated Fat: 9gCholesterol: 70mgSodium: 169mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 5g
Rachel @ Baked by Rachel says
SO pretty!! I love the leaf decorations. They definitely transform this into a next level pie ;)