Homemade Pumpkin Pie With Walnut Crumble Topping {or not}

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Have you ever made your very own “real” homemade pumpkin pie? 

You know, from an actual pumpkin? 

I had not until this week when I baked two.

The first one — simple, elegant and delicious, served with fresh whipped cream.

And a second decadent little number — bedecked in walnuts, brown sugar and butter.

So good!

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Now, I didn’t set out to bake two in one week, but pumpkin pie pumpkins were on sale and a deal for just one dollar.

So I grabbed two — one for baking and another to decorate the front porch.


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Excited, I dashed home, plopped one pumpkin on the porch then methodically cut, cubed, stirred and hummed while preparing batter with the second.

Things couldn’t have gone smoother and I was tickled to pour the mix into its shell.

I could smell the nutmeg and cinnamon and just knew it was going to be good.

My family would be impressed.

But as I swiped the last bit from the bowl… I remembered

…I forgot to buy walnuts for the crumble topping!


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And the family… well they didn’t even notice.

They ate it all up!


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But each time I passed by that second pumpkin sitting outside the front door I reminisced

… and wondered…

How would that walnut crumble taste on top?

So I decided… decorating could wait!

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And it was amazing… 

Every. Single. Bite.

Homemade is truly the best!

Homemade Pumpkin Pie With Walnut Crumble

1 small real pumpkin (for pies preferred)
1-14 oz can of sweetened condensed milk
2 eggs slightly beaten
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp vanilla (optional)
1/2 tsp salt
1 – 9 inch unbaked pie shell, frozen

Slice both ends off pumpkin and cut into quarters. Scrape out seeds and strings with a large spoon to remove. Peel skin away from each quarter with a sharp potato peeler or knife. Cut quarters into more slices then cut into cubes. Put pumpkin cubes into large pot and add about an inch of water to the pan. Bring to boil then turn down heat to simmer until pumpkin is cooked and tender. Smash pumpkin then allow to cool.

Pre-heat oven to 350 degrees. Combine 2 cups of cooked pumpkin and rest of the ingredients into a large mixing bowl and stir. Pour filling into an unbaked pie shell and place on cookie sheet, sprinkle with crumble topping (optional) and bake for 50-60 minutes, or until done. (To avoid crust becoming overly dark and dry, brush edges with egg white.)

Note: You can freeze leftover cooked pumpkin until next use.

Walnut Crumb Topping
1/2 stick of butter (very cold)
1/2 cup brown sugar
1/4 cup flour
1/4 cup coarsely chopped walnuts

Pour dry ingredients together in a medium bowl and combine, add cold butter and mix by cutting together with a fork to form crumbles. Don’t over mix to avoid butter from becoming warm. Sprinkle over the top of pie before baking.


Oh, and stop by this post before you go… Simple Roasted Pumpkin Seeds and this one too… Creamy Pumpkin Butternut Squash Soup.





  1. Rebecca T. says:

    I made a semi-homemade pumpkin pie last week. I will never go back to store bought it was so delicious & easy! I used canned pumpkin because I never cooked with a real whole pumpkin before. Maybe I’ll give this recipe a try.


  2. That looks Incredible!! You’ve talked me into it! I can’t turn down a walnut crumble topping! I’m going to try my hand at a real pumpkin before Thanksgiving. You know, make sure I can do it! And then that beautiful treat will grace the Thanksgiving dinner table this year! Thanks Lisa!


  3. Pingback: Creamy Pumpkin Butternut Squash Soup | Modern Hen home

  4. Pingback: Weekend Wandering | What I Loved This Week| Living Well Spending Less

  5. Pingback: Simple Roasted Pumpkin Seeds | Modern Hen home

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