Winning Walnut Pumpkin Pie from Salina Journal’s 2017 Smoky Hill Currents Holiday Edition

Barry and I were judges for the 2017 Salina Journal holiday cooking contest. Great opportunity to taste some regional recipes and to meet other judges who enjoy cooking and are involved in food related endeavors.

The recipe that stood out to me was a pumpkin pie entry that was topped with a walnut streusel and a turkey cut-out made from leftover dough. Not only was it striking in appearance, the texture was super creamy and the spices enhanced the overall flavor. Truth be told, I went back for quite a few samples and was determined to make this recipe for one of our Thanksgiving pies.

Luckily the 2017 Smoky Hill Currents Holiday Edition arrived last Sunday. Just in time for today's pie baking. Have to admit that I'm not usually a fan of sweetened condensed milk but in this recipe I believe it leads to the creamy texture.

And, I would be remiss to not mention that "the" pie was the overall contest winner. Discovered as I read the cookbook that Eileen Thibault, Salina. submitted the recipe. In addition she submitted several other winning recipes that appear in the Smoky Hill edition.

As you can see below, I opted for the simpler leaf garnish on my pie.

Contact the Salina Journal for extra copies of their 2017 cookbook.

Winning Walnut Pumpkin Pie -- Eileen Thibault, Salina

1 pie crust

1 (15 oz.) can pumpkin (I used homemade processed pumpkin puree)

1 (14 oz.) can sweetened condensed milk (I used a homemade variation)

1 egg

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

------

Walnut Topping:

1/4 cup brown sugar

2 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons cold butter, cut into pieces

3/4 cup walnuts, chopped

1. Preheat oven to 425°.
2. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, ginger, nutmeg, salt and 3/4 teaspoon ground cinnamon. 
   
3. Pour the mixture into the pie crust and bake for 15 minutes.
   
4. Meanwhile, prepare the Walnut Topping: Combine brown sugar, flour and 1/2 teaspoon ground cinnamon. Then, cut the cold butter into the sugar-flour mixture and stir in the chopped walnuts. 
5. After 15 minutes baking time, remove the pie and reduce the heat to 350°. 
6. Sprinkle Walnut Topping over the pie.
7. Return pie to the oven and bake for 40 minutes or until a sharp knife inserted into the center of pie comes out clean. (Adjust time as needed for your oven. I did cover the edges of my pie crust near the end and actually baked it only about 30 additional minutes and thought even then it was a bit browner than I'd prefer!)
8. Serve when cooked or cover and refrigerate until ready to serve.
9. And, of course, sweetened whipped cream is always a wonderful accompaniment to pumpkin pie!

Recipe without the photos . . .

Winning Walnut Pumpkin Pie -- Eileen Thibault, Salina

1 pie crust

1 (15 oz.) can pumpkin (I used homemade processed pumpkin puree)

1 (14 oz.) can sweetened condensed milk (I used a homemade variation)

1 egg

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

------

Walnut Topping:

1/4 cup brown sugar

2 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons cold butter, cut into pieces

3/4 cup walnuts, chopped

1. Preheat oven to 425°.
2. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, ginger, nutmeg, salt and 3/4 teaspoon ground cinnamon. 
3. Pour the mixture into the pie crust and bake for 15 minutes.
4. Meanwhile, prepare the Walnut Topping: Combine brown sugar, flour and 1/2 teaspoon ground cinnamon. Then, cut the cold butter into the sugar-flour mixture and stir in the chopped walnuts. 
5. After 15 minutes baking time, remove the pie and reduce the heat to 350°. 
6. Sprinkle Walnut Topping over the pie.
7. Return pie to the oven and bake for 40 minutes or until a sharp knife inserted into the center of pie comes out clean. (Adjust time as needed for your oven. I did cover the edges of my pie crust near the end and actually baked it only about 30 additional minutes and thought even then it was a bit browner than I'd prefer!)
8. Serve when cooked or cover and refrigerate until ready to serve.
9. And, of course, sweetened whipped cream is always a wonderful accompaniment to pumpkin pie!