Pumpkin Chiffon Pie with Sweet Walnut Crust

Piecrust

Ingredients

1 cup walnuts
1 cup graham-cracker crumbs
1/4 cup firmly packed light-brown sugar
5 tablespoons salted butter, melted

Instructions

Preheat oven to 350°F. Set a rack to the second-to-bottom position.

Grind walnuts coarsely in a food processor. Add graham crumbs and sugar; then pulse to blend while drizzling in melted butter. Press into a 9-inch pie plate.

Bake 10–15 minutes. Set aside to cool. Piecrust can be made up to 3 weeks in advance and frozen.

Filling

Yield: 

8 servings

Course

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Thank you for finishing the

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