Grandma’s Pumpkin and Walnut Pie

Grandma’s Pumpkin and Walnut Pie

  • PREP TIME: 15 min
  • COOK TIME: 40 min
  • Serves: 8

Grandma’s Pumpkin and Walnut Pie

  • PREP TIME: 15 min
  • COOK TIME: 40 min
  • Serves: 8

PAIR WITH

Availability varies by market

Granville Island Brewing Hey Day Hefeweizen

or other FRUITY & SMOOTH beers

The banana tones in this beer are a wonderful pairing with the toasted walnuts, and the citrus notes cut through the richness of the pumpkin.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 prepared graham cracker pie crust
  • 2 cups (500ml) pumpkin puree
  • 1 (300ml) can sweetened condensed milk
  • 1 egg
  • 1¼ tsp. (7g) ground cinnamon
  • ½ tsp. (3g) ground ginger
  • ½ tsp. (3g) ground nutmeg
  • ½ tsp. (3g) Kosher salt
  • ¼ cup (60g) packed brown sugar
  • 2 tbsp. (30g) all-purpose flour
  • 2 tbsp. (30g) butter
  • ¾ cup (180g) chopped walnuts

Directions

  • Preheat oven to 425 degrees Fahrenheit.
  • In a mixing bowl, combine the pumpkin purée, condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  • Bake for 15 minutes and reduce oven temperature to 350 degrees Fahrenheit.
  • While the pie is baking, combine brown sugar, flour, and remaining cinnamon in a small bowl.
  • Cut in the butter or margarine until the mixture is crumbly and stir in walnuts.
  • Sprinkle mixture evenly over the pie and bake for 40 minutes or until a knife inserted 2 centimeters from the edge comes out clean.

Granville Island Brewing Hey Day Hefeweizen
Availability varies by market
  • STYLE:German-style Wheat Ale
  • ABV:5.0%
  • TASTE:Vaguely tangy with a light clove/banana flavour (derived from the Bavarian yeast); sweet wheat malt.

PAIR WITH

Granville Island Brewing Hey Day Hefeweizen

or other FRUITY & SMOOTH beers

The banana tones in this beer are a wonderful pairing with the toasted walnuts, and the citrus notes cut through the richness of the pumpkin.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 prepared graham cracker pie crust
  • 2 cups (500ml) pumpkin puree
  • 1 (300ml) can sweetened condensed milk
  • 1 egg
  • 1¼ tsp. (7g) ground cinnamon
  • ½ tsp. (3g) ground ginger
  • ½ tsp. (3g) ground nutmeg
  • ½ tsp. (3g) Kosher salt
  • ¼ cup (60g) packed brown sugar
  • 2 tbsp. (30g) all-purpose flour
  • 2 tbsp. (30g) butter
  • ¾ cup (180g) chopped walnuts

Directions

  • Preheat oven to 425 degrees Fahrenheit.
  • In a mixing bowl, combine the pumpkin purée, condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  • Bake for 15 minutes and reduce oven temperature to 350 degrees Fahrenheit.
  • While the pie is baking, combine brown sugar, flour, and remaining cinnamon in a small bowl.
  • Cut in the butter or margarine until the mixture is crumbly and stir in walnuts.
  • Sprinkle mixture evenly over the pie and bake for 40 minutes or until a knife inserted 2 centimeters from the edge comes out clean.