Pumpkin-Walnut Pie


Preparation info

  • Difficulty


  • Makes a



Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Everyone loves this Grand Marnier-flavored pumpkin pie.


  • 1 cup chopped walnuts
  • 1 cup packed dark brown sugar
  • teaspoons cinnamon
  • 1 9-inch unbaked piecrust (store-bought is fine)
  • 3 eggs
  • 1 cup evaporated milk
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • teaspoon ground cloves
  • Pinch of ground nutmeg
  • 1 cup pumpkin puree, canned or fresh
  • 2 tablespoons Grand Marnier liqueur


  1. Preheat the oven to 375°F.
  2. In a small bowl, combine the walnuts, ¼ cup of the brown sugar, and ½ teaspoon of cinnamon. Spread evenly on the bottom of the piecrust. In a separate bowl, whisk the eggs for about 30 seconds. Add the evaporated milk, the remaining 1 teaspoon cinnamon, salt, ginger, cloves, nutmeg, the remaining ¾ cup of brown sugar, pumpkin, and Grand Marnier. Whisk for about 30 seconds, until smooth. Pour over the walnuts in the piecrust.
  3. Bake on a cookie sheet for 40-45 minutes, until the center is set. Remove from the oven and let stand for 15 minutes before serving.