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Walnut Pumpkin Pie Crumble

Author: Mona Elkadri
4 years ago
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Warm and cozy vibes, changing leaves, and a light breeze always has me craving my favourite fall desserts. This year, I’m upping the ante with a different take on pumpkin pie by adding a layer of sweet buttery walnut crumble to the top. A guaranteed crowd pleaser.

For this recipe you will need:

Pie Crust

  • ½ cup cold unsalted butter
  • 1½ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp granulated sugar
  • ¼ cup ice water

Pie Filling

  • 1 can of pumpkin purée
  • 1 cup extra fine sugar
  • 2 eggs
  • 2 tsp pumpkin spice
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2/3 cup heavy cream


  • 1 cup flour
  • ¾ cup granulated sugar
  • 2 tsp cinnamon
  • ½ tsp salt
  • ½ cup unsalted butter
  • 1 cup chopped walnuts


  1. Preheat oven to 375°F.
  2. Butter a medium casserole dish or large pie plate and set aside.
  3. In a food processor, combine the cold unsalted butter, flour, salt, and sugar until mixed into a crumbly powder. Add water and finish mixing by hand until a dough is formed. If you do not have a food processor, a bowl and hand pastry blender will work as well.
  4. Roll the dough into a ball then, wrap and place in the fridge for 30 minutes.
  5. In a medium bowl, combine the topping by mixing flour, sugar, cinnamon, salt, and walnuts. Once combined, add melted butter.
  6. Mix by hand or with a fork, until a crumble texture forms. Set aside.
  7. In a large bowl, whisk together the pie filling ingredients, leaving the heavy cream to whisk in last. Set aside.
  8. Remove the pie dough from the fridge. Dust flour onto your work surface, and onto a a rolling pin and roll out the pie dough to 1.5-centimetre thickness.
  9. Lay the pie dough over casserole dish or pie plate and form a shell.
  10. Lastly, pour the pumpkin pie filling into the dish and top with the walnut crumble.
  11. Bake in preheated oven for 40 minutes.

This dessert is best served warm but also tastes just as amazing right out of the fridge.

Happy baking!

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