Pumpkin Cream Pie with Candied Walnuts

A luxurious creamy pumpkin pie that’s a bit of a change from the old standby. This spiced pumpkin cream pie is brimming with autumn flavors and is sure to delight your Thanksgiving guests!

Pumpkin Cream Pie with Candied Walnuts #pumpkinpie #thanksgiving #pumpkin #fall

I don’t know if you’ve noticed, but I’ve had a little bit of a cream pie infatuation going on this year. It started off with a banana cream pie that eliminated the need to make stove-top custard, which morphed into a coconut cream pie, then later turned into a chocolate peanut butter cream pie.

I’m seeking help… No need for alarm.

Yet before I say goodbye to my cream pie tomfoolery, I wanted to share just one more variation. The Pumpkin Cream Pie!

And just in time for Thanksgiving. Can you believe the timing?

Easy Pumpkin Cream Pie with Candied Walnuts #pumpkinpie #thanksgiving #pumpkin #fall

This one started with my hohum attitude toward traditional pumpkin pie.

I love baking with pumpkin, yet something about the texture of classic pumpkin pie has never really appealed to me. Every year I look for ways to lighten or fluff it up.

So obviously, turning my pumpkin pie into a pumpkin cream pie was the perfect solution.

How To - Pumpkin Cream Pie with Candied Walnuts #pumpkinpie #thanksgiving #pumpkin #fall

As with all pies, the making of something spectacular starts with a great crust.

I always use super finely-ground Gold Medal Flour to make sure my pie crusts bake into flaky perfection.

Starting with my most basic pie crust recipe: Gold Medal Flour, Butter, Salt, and Booze.

I don’t use water or milk for pie crust because a little nip of your favorite libation makes the pie crust extra flaky and leaves a little note of boozy flavor behind as it evaporates in the oven.

How to Make Pumpkin Cream Pie with Candied Walnuts #pumpkinpie #thanksgiving #pumpkin #fall

Once the pie crust has baked and cooled, simply beat the creamy pumpkin filling and chill.

There’s no need to put this pie back in the oven, which is just another reason why you should make it on Thanksgiving. You can even make it several days ahead.

Amazing Pumpkin Cream Pie with Candied Walnuts #pumpkinpie #thanksgiving #pumpkin #fall

So say goodbye to plain ol’ pumpkin pie this Thanksgiving… and I’ll do my best to say goodbye to cream pies this year.

But I can’t make any promises!

Best Pumpkin Cream Pie with Candied Walnuts #pumpkinpie #thanksgiving #pumpkin #fall


Yield: 1 big pie

Prep Time: 30 minutes (active time)

Cook Time: 20 minutes

Pumpkin Cream Pie


For the Crust:

  • 1 1/4 cup all-purpose Gold Medal Flour + extra for rolling
  • 1 stick COLD unsalted butter (1/2 cup)
  • 1/2 tsp. salt
  • 3-5 Tb. ice cold booze (brandy, amaretto, bourbon...)

For the Pumpkin Cream Pie:

  • 8 oz. cream cheese, softened
  • 16 oz. pumpkin puree
  • 5.1 oz. box instant vanilla pudding
  • 1 cup evaporated milk
  • 2 tsp. pumpkin pie spice
  • 1 1/2 cup powdered sugar, divided
  • 3 cups heavy whipping cream
  • 1 tsp. vanilla extract
  • 1/2 cup chopped candied walnuts (or pecans)


  1. For the Crust: Cut the butter into small cubes and place in the freezer to make sure it's very cold. Add the flour and salt to the food processor and pulse. Pour a couple ounces of your favorite booze over ice to chill. Then add the cold butter to the flour mixture and pulse until it's finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled booze (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes.
  2. Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a well floured work surface, into a 14 inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don't stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil (or parchment paper) over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 18-20 minutes. Then carefully remove the foil and weights. Cool completely before filling.
  3. For the Filling: Using an electric mixer, whip the heavy cream with 1 tsp. vanilla and 1/4 cup powdered sugar, until firm peaks form. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pumpkin puree. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
  4. Once combined beat in the pudding mix, evaporated milk, pumpkin pie spice and remaining 1 1/4 cups powdered sugar. Scrape the bowl and beat again. Fold in HALF the whipped cream. Carefully mix until smooth.
  5. Scoop the filling into the cooled pie crust. Top with the remaining whipped cream. Chill for at least 4 hour--overnight is even better. When ready to serve, sprinkle the top with candied nuts.

Disclosure: This post in sponsored by Gold Medal Flour. All opinions are my own.

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32 Responses to “Pumpkin Cream Pie with Candied Walnuts”

  1. #
    Julie @ Running in a Skirt — November 6, 2013 @ 4:16 am

    This looks so good! You make it seem so simple to make your own pie crust. I’ll have to give it a try sometime.
    I just might switch up one of my traditional Thanksgiving pumpkin pies!


  2. #
    Brian @ A Thought For Food — November 6, 2013 @ 7:27 am

    Oooooooooh pie. Where was this last night when I was craving something sweet? :-)


  3. #
    Tieghan — November 6, 2013 @ 7:31 am

    There is nothing wrong with cream pies, I am pretty sure most people really love them! I say keep bringing them on! This look so pretty!


  4. #
    Maria — November 6, 2013 @ 8:00 am

    Beautiful pie!


  5. #
    Erin | The Law Student's Wife — November 6, 2013 @ 8:03 am

    Never say never to more cream pies! My fam eats pumpkin cheesecake in lieu of pumpkin pie every thanks giving, so I’m all about the twists on a classic. Also, booze in the pie crust–it works like magic!


  6. #
    Pamela @ Brooklyn Farm Girl — November 6, 2013 @ 8:17 am

    I think I’m going to make this pie today, not for any special occasion, just because it looks amazing! Can’t wait to eat it up. :)


    • Sommer — November 6th, 2013 @ 8:31 am

      Pamela, good idea! Wish we lived closer so I could pop over for a slice. ;)


  7. #
    Heather Christo — November 6, 2013 @ 9:25 am

    OMG Sommer, I love pumpkin pie and this one looks divine! It is Pete’s favorite and I love this twist on it!


  8. #
    Julie @ Table for Two — November 6, 2013 @ 9:32 am

    this is so beautiful! cream pies are up my alley!!


  9. #
    marla — November 6, 2013 @ 9:45 am

    Such a GREAT fall pie!!


  10. #
    Jennie @themessybakerblog — November 6, 2013 @ 2:05 pm

    Sommer, this pie is perfection. That perfectly whipped filling is calling my name. Pinned.


  11. #
    Dina — November 6, 2013 @ 9:03 pm

    this looks like an amazing pumpkin pie!


  12. #
    Laura (Tutti Dolci) — November 6, 2013 @ 11:01 pm

    Wonderful twist on a classic!


  13. #
    Stephanie @ Eat. Drink. Love. — November 7, 2013 @ 10:47 am

    This is brilliant, Sommer! Really love this idea and might just have to change up my traditional pumpkin pie this year.


  14. #
    Averie @ Averie Cooks — November 7, 2013 @ 11:06 am

    Sommer I’ve been seeing this pie everywhere for the past couple days. It’s just gorgeous! Pinned! I love how cream and thick and rich the filling is!


  15. #
    Meghan — November 7, 2013 @ 7:48 pm

    What a gorgeous pie, Sommer!


  16. #
    Erin Harris — November 8, 2013 @ 7:49 pm

    Do you have a suggestion to replace the instant pudding?


  17. #
    Nutmeg Nanny — November 16, 2013 @ 1:29 pm

    My husband loves candied walnuts, he is going to go nuts over this pie! It looks perfect :)


  18. #
    Shari — November 17, 2013 @ 12:14 pm

    This pie looks amazing! The crust is perfect and the candied walnuts bring a nice crunch to the creamy filling. Can’t wait to try it! Thanks!!!

    xoxo ~Shari


  19. #
    Jenny Flake — November 20, 2013 @ 7:29 am

    What a perfect lovely pumpkin cream pie! Mmmm!


  20. #
    Suzanne — November 20, 2013 @ 10:58 pm

    Yum, my kind of pumpkin pie easy and creamy!


  21. #
    tara — November 27, 2013 @ 11:29 pm

    What if the cream doesnt peak while im beating it? Is it all right if it doesnt firm up?


  22. #
    Glory/ Glorious Treats — September 8, 2014 @ 12:39 pm

    This sounds utterly delicious!! Adding to my holiday menu this year!!


  23. #
    Ashley — November 27, 2014 @ 1:15 am

    I made this pie last night for thanksgiving. Everything turned out perfect and super yummy except the pie crust. It tasted fine but it would not bake in the middle and I didn’t want it raw so I kept adding time to it. It was in there so long it started to shrink down the sides of the pie dish. While it tasted delicious, my presentation was lacking. Help! What did I do wrong?


  24. #
    killpretty — November 28, 2014 @ 2:57 am

    This was amazing. Thank you. I’m one of those people that adds to a recipe and then says how good it is lol. But without your insight I would have never known how good cream pie could be. I used a nilla wafer,granham cracker,gingersnaps,sugar and lots of butter baked crust. Then used 1cup brown sugar and 1/4 p.sugar in pie and half evap milk and half whipping cream in pie. The whipped cream i made with 8 tablespoons of brown sugar and fresh vanilla bean and cinnamon,half dash nutmeg and ginger. So freaking good. :) huge hit here


    • killpretty — November 28th, 2014 @ 3:04 am

      p.s. I made the pie crust but baked it for only 8mins. and used it for my dutch apple pie. Amazing



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