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Corley Family Napa Valley

Pumpkin Pie with Walnut Crust

Pumpkin Pie with Walnut Crust
Recipe Date:
Cook Time:
Imperial (US)
  • 16 ozs Canned pumpkin
  • Pinch of Salt
  • 2 Eggs
  • 2 1/2 cups Walnuts
  • 1/2 tsp Cinnamon
  • 2 tbsps Bourbon
  • Baking Soda
  • 1/2 tsp Nutmeg
  • 1 tsp Vanilla Extract
  • Butter
  • 1 Can Evaporated Milk

Walnut Crust

2 1/2 cups walnuts
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons butter, melted

Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in. Pour the batter into a 9-inch tart pan. You can use a rubber spatula to smooth the batter over the bottom and up the sides, but ultimately your fingers will be the best tool. Make sure the batter is evenly distributed on the pan. It’s better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.

Place the pie on a cookie sheet (to keep the bottom from burning) and bake for 15 minutes at 350 degrees F. 

While the crust is baking, in a large bowl mix all remaining ingredients together. Pour the pumpkin pie mixture into the hot crust. 

Bake pie at 350 degrees F for 45 minutes. 

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