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Pumpkin Pie with Walnuts recipe

Pumpkin Pie with Walnuts recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Nut pie

A wonderful twist on the classic pumpkin pie. A digestive biscuit base is filled with a spiced pumpkin filling, then sprinkled with a cinnamon-walnut topping, before being baked to perfection.

33 people made this

IngredientsServes: 8

  • 1 (23cm) prepared digestive biscuit base
  • 500g pumpkin puree
  • 1 (397g) tin sweetened condensed milk
  • 1 egg
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons dark brown soft sugar
  • 2 tablespoons plain flour
  • 30g unsalted butter
  • 90g chopped walnuts

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 220 C / Gas 7.
  2. In a mixing bowl, combine the pumpkin puree, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour mixture into the biscuit base.
  3. Bake at 220 C / Gas 7 for 15 minutes. Reduce oven temperature to 180 C / Gas 4.
  4. In a small bowl, combine dark brown soft sugar, flour and remaining 1/2 teaspoon cinnamon. Cut in the butter until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted 2.5cm from the edge comes out clean. Cool and garnish as desired.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (22)


This was easy and all who had a slice loved it!I used two eggs instead of one and 1/2 cup of brown sugar in the pumpkin custard mixture.-26 Nov 2006

by KitchenWitch

This is a recipe that I tried last year and it was a hit! i didn't want to make a traditional pumpkin pie without adding a little magic to it. The walnut topping sure did the trick! This will remain one of my all time favorites as far as pumkpin pies go.-17 Nov 2005

by Heather Peter Zelonis

This came out excellent. I made the pumpkin puree from scratch and used two eggs instead of the one and it was great!-02 Nov 2008

Pumpkin Pie with Rum and Walnuts

This pie is based on a very standard, common pumpkin pie recipe that you can find anywhere, but with just a touch of holiday special. On Thanksgiving, I want pumpkin pie to be pumpkin pie. I don’t want it to be pumpkin cheesecake or chocolate pumpkin pie or pumpkin meringue or anything else. I want it to be pumpkin pie like I knew it when I was five. But I want it to have a little extra oomph so that it knows it’s a special pie for a special day at the same time. So here is my pumpkin pie, a pie that knows it’s meant for Thanksgiving but is sporting a little extra sparkle in the rum flavoring and the chopped walnuts studding the edge of the crust.

Difficulty: Easy

Servings: 8

Prep Time: 5 minutes Cook Time: 50-55 minutes

Bourbon Laced Pumpkin Pie with Walnut Crumble Topping

There are few things I look forward to each year more than the month of November. With its arrival comes two of my most favorite days meant especially for eating great food and celebrating: my birthday and Thanksgiving.

I generally get a full week to stuff myself by extending the two occasions–which are usually only separated by a few days– into one massive foodfest. This Sunday, I will be celebrating my 30th year of life… and I am pretty darned thrilled about it. I’m usually a fan of birthdays, but I’m not one to want to go “all out”. But, this year is extra special for me as I have been looking forward to turning 30 since I was about 10 years old. I always thought I would have my shit pretty much together by then and would officially be an adult. Funny how your perspective on age can change when 30 smacks you right in the face. It’s not so far away anymore! Plus, I’m pretty sure I’ve officially been an adult for a while now–for a couple of years, anyways. And, as far as having everything together… ehh, I may have a little more work to do, but I’m not complaining. Life is very good and I feel super lucky to be living it. I have a great job I adore, a loving family, and amazing friends. I also have loyal readers like you that make me love what I do every single day that much more. And for all that I have, I am extra grateful.

I am starting my birthday/Thanksgiving bonanza tonight with this pumpkin pie. Bourbon makes it all the better, and I highly recommend serving it with a big dollop of sweetened whipped coconut cream. I’ll be toasting myself into the next decade of my life this evening with a hot mug of nog and a cold slice of pie.

Bourbon Laced Pumpkin Pie with Walnut Crumble Topping

  • 1 1/2 cups superfine brown rice flour
  • 3/4 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum
  • 2 tbsp organic granulated sugar
  • 1/2 tsp sea salt
  • 8 tbsp vegan margarine
  • 2 tbsp apple cider vinegar
  • 1/4 cup + 1 tbsp very cold water
  • 1/2 cup raw cashews, soaked for at least 1 hour and then drained
  • 1/4 cup bourbon
  • 2 tbsp flaxseed meal mixed with 4 tbsp water
  • 3/4 cups organic granulated sugar
  • 2 cups canned pumpkin (if using fresh, make sure it is super well drained or the pie will be watery)
  • 1/4 cup +1 tbsp coconut milk
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp cardamom
  • 1 tsp fresh ginger
  • 1/2 tsp sea salt
  • 2 tbsp superfine brown rice flour
  • 1/2 cup walnuts, pulverized in food processor until crumbly
  • 1 tsp cinnamon
  • 2 tbsp organic granulated sugar

Stir together the brown rice flour, sorghum, tapioca starch, xanthan gum, sugar and salt into a large bowl. Using a pastry blender, mix in the margarine until crumbly. Make a well in the center of the flour, and stir in the vinegar and cold water with fork until the mixture comes together into a thick dough. Shape into patty and chill in fridge at least one hour.

Roll out in between two pieces of parchment or saran wrap and then flip over to lay pie crust evenly in standard sized pie pan. Pinch top to make the pie fancy, or flute it, or whatever your preferred method is, and then pierce bottom with a fork. Place baking beans (pastry weights) or dried beans on top of parchment circle inside of crust and bake for 10 minutes in preheated oven. Remove from oven and let cool. And, be sure to take those baking beans out too.

Combine bourbon and soaked cashews in food processor and let blend until very smooth, about 7-10 minutes. This is a good thing to do while you are rolling out and shaping your pie crust. Make sure the cashews are extremely smooth before proceeding.

Once cashews are very smooth, add in prepared flaxseed and continue to blend until well combined. Transfer to bowl and stir in sugar, pumpkin, coconut milk, spices, salt and superfine brown rice flour. Spread into baked pie shell and cover edges of crust with foil or pie shield.

Bake for 15 minutes at 375 °F and in the meantime, combine all ingredients for “topping” into small bowl. After pie has baked 15 minutes, sprinkle topping onto pie and bake an additional 45 minutes. Transfer to wire rack and let cool one hour and then transfer to fridge and let cool completely before serving.


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For the filling

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.

Reduce oven temperature to 350 degrees. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.

Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.

For the streusel

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts, and flour cut in butter until crumbly. Set aside.

For the topping

To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream garnish with chopped walnuts. Store in refrigerator.

Candied Walnut-Topped Pumpkin Pie

You will love the flavor and texture of this reduced calorie pumpkin pie with a crunchy candied topping. This excellent variation on a classic will be sure to impress your guests.

Recipe Ingredients:

1 1/4 cups coarsely chopped walnuts
1/3 cup packed SPLENDA® Brown Sugar Blend*
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can 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

Cooking Directions:

  1. Preheat oven to 425°F (220°C).
  2. Combine walnuts and SPLENDA® Brown Sugar Blend in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell.
  3. Combine pumpkin, evaporated milk, SPLENDA® Sugar Blend for Baking, eggs, pumpkin pie spice and salt in medium bowl mix well. Pour batter over nuts.
  4. Bake for 15 minutes. Reduce temperature to 350°F (175°C) bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
  5. 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.

*Or, 1/3 cup brown sugar, firmly press, may be used.

**Or, 1/3 cup granulated sugar may be used.

Nutritional Information Per Serving (1/8 of recipe): Calories 410 Calories from Fat 220 Fat 24g (sat 7g) Cholesterol 70mg Sodium 300mg Carbohydrates 38g Fiber 4g Sugars 23g Protein 9g.

25 Healthy Pumpkin Recipes to Get You into the Fall Spirit

When fall rolls around, everyone seems to go pumpkin-crazy for a few months&mdashand for good reason! The seasonal veggie is low in calories and sugar, packs a decent amount of vitamin C and potassium, and is an excellent source of vitamin A, which helps the heart, lungs, and kidneys function properly. The subtly sweet winter squash works just as well in savory dishes as it does in baked goods.

But stop yourself before you start eyeing your jack-o'-lantern as soup potential: The pumpkins you use for carving are too wet, fibrous, and bland to eat. Instead, buy small "sugar" or "pie" types, or larger "cheese" varieties (identified by their bluish rinds), and prepare them like butternut squash. You can also save time and use canned pumpkin. This tasty lineup includes a combination of our favorite blogger recipes and classic Prevention ones, so you can skip the pumpkin spice latte and try one of these delicious recipes instead.

This spicy stir-fry recipe from Purely Pumpkin is chock-full of delicious veggies the cashews add a crunch to the creamy sweetness of the pumpkin. Serve over brown rice or quinoa for a vitamin-packed, belly-filling meal.

Get the recipe from Prevention

When you're cooking with pumpkin&mdashor carving up a Jack-o'-lantern&mdashbe sure to save the seeds. You can sprinkle them on top of coconut yogurt for this healthy breakfast treat, from Jillian Michaels, that tastes like autumn.

Get the recipe from Prevention

This light and tasty noodle dish from the Food Fix Up app pairs roasted pumpkin and sautéed shrimp with a zesty lime-tamari marinade. Delish!

Get the recipe from Prevention

Two of our all-time favorite flavors&mdashpumpkin and peanut&mdashget a cold-weather mashup in this hearty soup, which packs an extra punch from chili flakes, garlic, and turmeric.

Get the recipe from Prevention

This recipe may be sugar-free, but it tastes just as indulgent as your go-to pancake recipe. The sweetness of the pumpkin puree, pumpkin pie spice, and honey helps offset the saltiness of the bacon and buttermilk, resulting in a fluffy stack of autumnal perfection.

Get the recipe from Prevention »

Switch things up and swap your sweet potato fries for pumpkin instead. Baked in olive oil and a teaspoon of curry powder, these fries still deliver a sweet-and-savory kick plus, a mix of ketchup and hot sauce takes things up a notch by adding a little bit of heat.

Get the recipe from Prevention »

The perfect solution to your mid-afternoon cravings, these fudgy pumpkin balls will give you a burst of energy to finish out the day. This bite-sized snack requires just six ingredients and is ready to eat in 15 minutes. Plus, they're only 150 calories per serving (two energy bites) and deliver 6 grams of protein and 4 grams of fiber. Not bad!

Get the recipe from Desserts With Benefits »

The best way to avoid a boring salad? Make it seasonal! Using winter greens as a base, this mix is bursting with interesting flavors&mdashfrom pumpkin to pomegranate to crumbled goat cheese. Paired with a homemade pumpkin seed oil vinaigrette (which offers a nice tang, thanks to Dijon mustard and champagne vinegar), this salad will become your go-to lunch for fall.

Get the recipe from Prevention »

Pumpkin pie is a must-have during fall, but sometimes you want to satisfy your craving without indulging in tons of sugar and calories (and all the prep work to bake one). So why not whip up pie in a cup instead? Using sugar-free instant vanilla pudding, milk, pure pumpkin puree, and low-fat whipped topping, you'll have a satisfying dessert in just 15 minutes.

Get the recipe from Prevention »

Pumpkin bread can easily pack loads of sugar and calories (especially if frosting is involved), but this simple loaf utilizes Greek yogurt and coconut oil for moisture, while honey, vanilla, spices, and pure pumpkin offer natural sweetness. We promise you won't miss the packaged pumpkin bread at your local grocery store.

Get the recipe from Well Plated »

Sometimes simple is best. If you enjoy pumpkin on its own, roast one up with a drizzle of olive oil and a sprinkle of salt and pepper. Pair it with sharp feta for some tang and cilantro for fresh flavor and color.

Get the recipe from Prevention »

Blend the following ingredients and enjoy:

½ cup canned pumpkin
½ cup vanilla soy milk
½ cup crushed ice
1 Tbsp honey
1 tsp pumpkin pie spice

NUTRITION (per serving) 62 cal, 5 g pro, 34 g carb, 2 g fat, 0.5 g sat fat, 0 mg chol, 4 g fiber, 55 mg sodium

The best of fall flavors come together in this soup recipe. Onion, curry powder, and minced garlic bring the comfort, while honey, apple, and pumpkin give that dose of sweetness. If you can't get enough of soup during the colder months, make sure you check out these easy slow-cooker soup recipes for more inspiration.

Get the recipe from Prevention »

A warm bowl of oatmeal is the perfect breakfast once chilly weather hits. To make it even more comforting, add your favorite flavors like pumpkin, vanilla, and ground cinnamon. While the fiber in oatmeal is super filling, you can make this classic breakfast even more satisfying with 1/2 scoop of your favorite vanilla protein powder.

Get the recipe from Prevention »

Pasta is the ultimate comfort food, but you can make it even cozier by incorporating plenty of garlic, pumpkin, and Parmesan shavings. Simply use a package of mushroom agnolotti and create your own pumpkin-inspired pasta sauce for a simple 15-minute meal.

Get the recipe from Prevention »

You can still make a decadent soufflé using real pumpkin, all your favorite spices, and sugar substitutes like Splenda and maple syrup. This recipe incorporates a generous dose of pumpkin pie spice, ginger, ground cinnamon, and chopped walnuts to serve up all of your favorite autumnal flavors without breaking the calorie bank.

Get the recipe from Prevention »

Your classic beef stew just got a seasonal makeover with the addition of pumpkin, nutmeg, and ground ginger. Packed with protein, fiber (thanks to veggies like celery and bell pepper), and tons of flavor, this one is sure to please on a cold night.

Get the recipe from Prevention »

This creamy bisque incorporates bell peppers for antioxidants, potatoes for thickness, balsamic vinegar for tang, garlic and onion for even more flavor, pumpkin for a burst of bright color, and pumpkin seeds for crunch. You'll have this fiber-rich meal ready in under an hour, too.

Get the recipe from Prevention »

¼ cup canned pumpkin
½ small pear, chopped
1 tsp honey
¾ c low-fat plain yogurt
½ c Kashi GoLean cereal
1 Tbsp chopped walnuts

Stir pumpkin, pear, and honey into yogurt. Top with cereal, walnuts, and remaining chopped half pear. Creates 2 servings.

NUTRITION (per serving) 362 cal, 19 g pro, 61 g carb, 12 g fiber, 8.5 g fat, 2.5 g sat fat, 177 mg sodium

If you prefer to prep your breakfast the night before, then you have to try overnight oats. Simply combine all of your ingredients into a jar and take it with you on the go the next day. This seasonal recipe includes maple syrup, cinnamon, real pumpkin, and pecans for a tasty and satisfying morning meal.

Get the recipe from Lemons + Zest »

Risotto gets a total upgrade with this flavorful recipe. For a fun twist on this comforting dish, combine traditional ingredients like Arborio rice, shallots, and Parmesan with unique add-ins like pumpkin puree, mushroom caps, white wine, and sage.

Get the recipe from Prevention »

Your veggie platter just got so much more exciting. Hummus is one of those versatile dips that tastes amazing in both sweet and savory varieties, and this pumpkin version is no exception. With a blend of protein-packed chickpeas, pumpkin puree, and smoky paprika, this take on the classic will be your new favorite for holiday parties.

Get the recipe from Prevention »

It's hard to beat a decadent chocolate mousse, but you can make a healthier autumn-inspired version yourself with protein-packed Greek yogurt, fiber-rich chia seeds, pure pumpkin, sweet honey, and chocolate shavings. They're the perfect seasonal treat to whip up for a Halloween party or even just a movie night with friends.

Get the recipe from Prevention »

Yes, you can even include pumpkin in your burgers! If you're on the hunt for more meatless Monday meals, this combo of black beans, pumpkin, rolled oats, bread crumbs, almond butter, and onions will become your new go-to. At less than 300 calories and only 4 grams of sugar per serving, you won't even miss beef.

Pumpkin Walnut Pie

For an extraordinary holiday dessert, try this impressive pumpkin custard pie with a zesty orange and walnut crumble topping.

Recipe Ingredients:

3/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15-ounce) can pumpkin purée
1 1/3 cups evaporated mik
1 large egg, beaten

1 (9-inch) unbaked pie crust*

Crumble Topping:
1/2 cup chopped walnuts
1 tablespoon butter or margarine
2 tablespoons firmly packed brown sugar
1 1/2 teaspoons finely grated orange peel
1 tablespoon all-purpose flour

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. For Filling: Combine brown sugar, flour, pumpkin pie spice and salt in a large bowl and blend well. Stir in pumpkin, evaporated milk and beaten egg stir until smooth. Pour into unbaked pie crust and bake for about 30 minutes.
  3. For Crumble Topping: In a large bowl combine walnuts, butter, brown sugar, orange peel and flour. Mix together until crumbly sprinkle on pie, leaving about a 2-inch border. Return to oven and continue baking for 15 more minutes or until the center is set. Remove from oven and cool before serving.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

Tip: If you prefer using individual spices instead of the pumpkin pie spice, try the following combination: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon nutmeg.

Ultimate Primal Pumpkin Pie

Traditions are a big part of the holiday season for many people, but if you find yourself doing something strictly out of tradition and not because you particularly enjoy it, then it’s time for a new tradition. Or maybe, just time for a new recipe. Take pumpkin pie. It’s hard to imagine Thanksgiving without one, but too often it’s a soggy, bland dessert that disappoints. Made with a cup of sugar and white flour crust, it’s an indulgence that’s not always worth it.

But what if you broke from the traditional recipe by taking the granulated sugar and flour out—and it actually made the pie taste better? What if this new and slightly untraditional version of pumpkin pie had a buttery, crunchy crust and silky-smooth filling? Sure, you could call this new and improved version Primal Pumpkin Pie. Or, you could just call it by another name: Damn Good Pie.

The best place to start the re-invention of pumpkin, or really any pie you’re serving, is with the crust. Nut-based crusts don’t have the exact same flavor or texture as a crust that you roll out from a flour-based dough. However, the buttery-crumbly texture and naturally sweet flavor of a nut crust will pair really well with any of your favorite pie fillings: pumpkin, apple, berry, other fruits and chocolate. The natural sweetness of nuts also means that you can add less sweetener to your pie filling. Also, nut-based crusts are filling, so a small slice of pie is likely to fill you up and satisfy.

Almonds and walnuts tend to make crusts that hold together better than other nuts and using a tart pan instead of a pie plate gives the crust better shape. To avoid a soggy bottom, pre-bake the crust, then add your filling and continue baking until the filling is done. Nut crusts are a little fragile, so let the pie cool completely before cutting into it and use care when removing the pie from the pan.

The filling of Primal Pumpkin Pie is made with coconut milk instead of heavy cream, which gives the pumpkin a silky texture but doesn’t impart any detectable coconut flavor. A little bit of arrowroot powder ensures that the coconut milk filling firms up, or, you can opt to use heavy cream instead of coconut milk and skip the arrowroot. However, the coconut milk also gives the pie just a hint of sweetness, so a scant 3 tablespoons of maple syrup for the entire pie is the only additional sweetener needed. Throw in a generous blend of baking spices and their aroma alone will have you salivating as the pie bakes.

When you, and even your non-Primal friends and family, take a bite of Primal Pumpkin Pie it will confirm that change is a good thing. There is, however, one pie tradition that’s worth keeping—a dollop of whipped cream on top (of course, you can always make it with coconut milk instead of whole cream).

  • Experiment with the types of nuts used for the crust. A walnut/pecan or pecan/hazelnut crust would also be delicious.
  • The more tapioca/arrowroot starch that is used, the more quickly the pie filling will cook.
  • To prevent the exposed crust from browning too quickly, you can use a pie crust shield or create one using pieces of foil.
  • The caramel topping is optional but helps to provide a little additional sweetness and also fills in any cracks on the top of the pie.
  • If you don’t make the caramel, consider adding an additional tablespoon of maple syrup to the pie filling.


  • 1.5 cups Walnuts
  • 1 cup Hazelnuts
  • 1 Tbsp. Coconut Sugar (optional)
  • 2.5 Tbsp. Unsalted Butter, cut into pieces
  • 1/2 tsp. Baking Soda
  • 1 15-oz. can Pumpkin Puree (or 1.5 cups Roasted Pumpkin)
  • 1/2 cup Full-Fat Coconut Milk
  • 2 Tbsp. Coconut Cream
  • 3 Tbsp. Maple Syrup (consider using ¼ cup Maple Syrup if are not making the caramel below)
  • 1/2 Tbsp. Vanilla Extract
  • 1.5 Tbsp. Arrowroot or Tapioca Starch (1/2-1 Tbsp. if using Roasted Pumpkin)
  • 1.5-2 tsp. Pumpkin Pie Spice
  • 3 Large Eggs

Maple Caramel (optional):

  • 3 Tbsp. Coconut Milk
  • 1/2 Tbsp. Maple Syrup
  • 1 Tbsp. Coconut Sugar
  • 1 tsp. Butter


Preheat your oven to 325 degrees Fahrenheit. Add the walnuts, hazelnuts, coconut sugar and baking soda to a food processor. Process the nut mixture until a crumbly meal forms. You may need to stop the food processor one or two times to scrape the nuts off the side of the container. Add in the pieces of butter and continue pulsing until the crust mixture comes together in a ball.

Lightly grease a 9” tart tin. You can also place a circular piece of parchment on the bottom of the tin if you’d like. Press the crust mixture on the bottom and sides of the tart tin, working carefully to make sure all parts of the inside of the tin are covered in an even layer. Use a fork to place a handful of holes in the bottom of the pan. Place the crust in the oven to bake for 10-12 minutes.

Clean the food processor and add all of the filing ingredients to the food processor except the eggs. Combine the ingredients until well combined. Crack the eggs into the processor and process again until the mixture is smooth.

Pour the pumpkin mixture into the tart tin. Fill it just enough that a small amount of the crust is peeking out of the top, making sure not to overfill it. Carefully place the pie into the oven for 35-45 minutes, or until the center of the pie is just firm. If the outside crust is browning too quickly, you can use a pie crust shield. Allow the pie to fully cool. Once the pie has fully cooled, carefully pop it out of the tart pan.

While the pie is cooling, make the maple caramel by adding the caramel ingredients to a small saucepan over medium heat. Whisk occasionally. Once the mixture begins bubbling, reduce the heat to medium low. Continue heating the caramel for an additional minute or so until it reduces and thickens to the consistency of runny honey. Allow the caramel to cool slightly, then use a pastry brush to brush the top of the pumpkin pie with the caramel. Place the pie in the fridge for 30 minutes before slicing and serving. Top with a dollop of whipped cream.

Nutrition Information per serving (1/10 of pie):

Pumpkin Pie Refrigerator Oatmeal

This post may contain affiliate links. Read our disclosure policy here.

This easy Pumpkin Pie Refrigerator Oatmeal is a healthy way to satisfy pumpkin pie cravings!

One of my favorite holiday dishes is pumpkin pie with vanilla ice cream. The day after Thankgiving, I always eat leftover pumpkin pie for breakfast (if there is any leftover pie). I started making this Pumpkin Pie Refrigerator Oatmeal so I could have pumpkin pie for breakfast all year without the extra calories and dairy. This delicious oatmeal is only sweetened with sweetened vanilla almond milk, but it is totally enough to give it that sweet pie flavor. I even think the vanilla gives it a hint of that melted ice cream on pumpkin pie taste. This recipe is also completely dairy free and can be easily made gluten free by using gluten free oats.


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