Layered Walnut Pumpkin Pie a Family Favorite for Decades
Layered Walnut Pumpkin Pie has been a long tradition in our family for Thanksgiving. Today I’m going to share this favorite Pumpkin Pie recipe that was handed down to me by my grandpa years ago. This is not your ordinary pumpkin pie, it’s heaven in the form of a fluffy, soft, scrumptious, cold creamy pumpkin pie!
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On my mom’s side of the family, my Grandpa was the cook! One of the first few years I was married, he shared his secret Pumpkin Pie Recipe, Layered Walnut Pumpkin Pie with me. The two of us worked on the recipe and tweaked it a bit – the original recipe called for solid pumpkin and you made it into pie filling – but we adapted it, so it can be made with the store-bought canned pumpkin pie mix/filling.
Unlike traditional pumpkin pie, this pie is it layered with Cool Whip on the inside, instead of on top, so it is light and fluffy and is kept and served cold. Of course, I’m sure you could replace the Cool Whip whipped topping with homemade whip cream, but we love Cool Whip, so that’s what we’ve used for as long as I can remember.
This recipe makes two 8 or 9-inch pies. For many many years, I made Layered Walnut Pumpkin Pie every Thanksgiving to take to my husband’s side of the family. There were several years that I had to make 4 pies, everyone likes it THAT much!! I would walk in with my pies and my brother-in-law would always grab one to hide in the extra refrigerator to keep all for himself. Extended family at those gatherings would beg me for the recipe, and I wouldn’t give it to them! LOL So don’t you feel lucky?! I knew if I gave my recipe out, then they would be making it too, and it would no longer be “the coveted pie at Thanksgiving” 😉
This pie recipe looks like a lot of steps, but it’s REALLY simple. I like to use refrigerated pie crust, but feel free to make homemade pie crust if you’d like. You just need two 8 or 9-inch pie shells.
After you cook the pumpkin pie filling on the stove, it will need to cool then chill for several hours in the refrigerator. I usually make the filling the night before, then on Thanksgiving (or the day you want to serve the pie) I bake the pie shells and fill them by layering the pumpkin filling with the Cool Whip and you’re all set! Keep the pies in the refrigerator until serving.
How To Make Layered Walnut Pumpkin Pie
(printable recipe below).
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- Place and press pie crusts in 8 or 9-inch glass* pie pan. Generously prick the sides and bottom of the crust with a fork before baking. Bake according to box or recipe.
- For Filling: Soften gelatin in water in a saucepan.
- Add a can of pumpkin pie mix, a few egg yolks and milk to a saucepan. Heat until boiling, stirring constantly.
- Reduce to low heat and continue stirring for another 5 minutes.
- Remove the pan from the heat, add a little vanilla extract, and allow the pie mixture to cool. Once cooled, chill in refrigerator several hours or overnight until thick.
- Beat a few egg whites to soft peaks adding a little sugar until stiff peaks form. Fold egg whites into chilled pumpkin mixture. Then fold in some chopped walnuts.
- Assemble Pies: Evenly divide half of the pumpkin mixture into the two baked and cooled pie shells.
- Using a rubber spatula, spread half a tub of Cool Whip over the pumpkin filling in each pie.
- Spread remaining pumpkin mixture, to layer over Cool Whip in each pie with a rubber spatula.
- Dollop several spoonfuls of remaining Cool Whip on top of each pie, then take a knife and swirl them slightly into the filling.
- Garnish with chopped walnuts. Chill until ready to serve.
One last little tip, if you will be transporting the pies, they fit real nice in a pizza box 😉 For many years it became a tradition for us to order pizza delivery the night before Thanksgiving, just so we would have boxes for the pies (I would wipe the boxes out) 😉 I’m pretty sure, most pizza places would let you buy a few if you asked.
Anyway………here’s Grandpa’s Special Pumpkin Pie…….Layered Walnut Pumpkin Pie! Warning…….you may never want regular pumpkin pie again.
LIKE THIS LAYERED WALNUT PUMPKIN PIE RECIPE? PIN IT!
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Layered Walnut Pumpkin Pie
This EASY recipe not your ordinary pumpkin pie, it’s a light and fluffy, scrumptious, cold creamy pumpkin pie! A perfect alternative to regular pumpkin pie for Thanksgiving or Christmas dessert.
Ingredients
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 (30 ounce) can Pumpkin Pie Mix (NOT solid pumpkin)
- 1 (5 ounce) can evaporated milk
- 3 large eggs (you will use 2 yolks, and 3 whites)
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- 1.5 (8 ounce) tubs thawed COOL WHIP Whipped Topping
- 1 cup walnuts, chopped
- pie crust for 2 pies (I used refrigerated pie crust, but you can certainly make your own pie crust)
Instructions
- Place and press pie crusts in 8 or 9-inch glass* pie pan. Generously prick the sides and bottom of the crust with a fork before baking. Bake according to box or recipe.
- For Filling:Soften gelatin in water in saucepan.
- Add pumpkin pie mix, 2 egg yolks and milk to saucepan. Heat until boiling, stirring constantly with wooden spoon.
- Reduce to low heat, continue stirring for another 5 minutes.
- Remove from heat, add vanilla, and allow mixture to cool. Once cooled, chill in refrigerator several hours or overnight** until thick.
- Beat 3 egg whites to soft peaks adding 2 tablespoons of sugar one at a time until stiff peaks form.
- Fold egg whites into chilled pumpkin mixture.
- Fold in 3/4 of your walnuts.
- Layer Pies:Evenly divide half of the pumpkin mixture into the two baked and cooled pie shells.
- Using a rubber spatula, spread half a tub of Cool Whip over pumpkin filling in each pie.
- Spread remaining pumpkin mixture, to layer over Cool Whip in each pie with rubber spatula.
- Dollop several spoonfuls of remaining Cool Whip on top of each pie, then take a knife and swirl them slightly into the filling.
- Garnish with remaining chopped walnuts.
- Chill until ready to serve.
Notes
*Use a glass or dull-metal pie pan. Shiny metal or disposable aluminum pans reflect heat and prevent pie crusts from browning. Dark pans may cause crusts to brown too much. ** I often make the filling up to this point the night before, and leave it to chill overnight (and place the egg whites in the refrigerator as well). Then the next day, I bake my pie crusts and finish making the pies.
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Cheryl…that pie looks AMAZING!!!
Thanks for hosting such a fun party! I made a savory pie for a change. It WAS so easy with the Pillsbury crust!
Your pie looks scrumptious! Thanks for hosting this event!
I've been looking forward to this all week, and after looking at lots of different recipes, I went with a savory pie since I hadn't tried one before. Your pie looks delicious, and I absolutely love the pumpkin-walnut combo! Thanks for hosting such a neat party!
Well that has GOT to be the most DELECTABLE pumpkin pie I have EVER seen…and I mean EVER! Copying that recipe for sure! I'll be thinking about YOU when I whip that one up for Thanksgiving! Thanks for sharing!
And…I am so loving those adorable aprons!
XXOOXX
Can't wait to take a peek at all of the PIE recipes! Thanks for hosting the party!
Yum! I linked my only Pie Post -ever! But it's a yummy one.
Oh my that pie looks absolutely delicious!
Great giveaways! I can't wait to check out the other pie recipes!
WOW! When you do a Giveaway, you really do a Giveaway! 😉 Your recipe looks scrumptious, and I can't believe all the cool stuff you have for the winners. 🙂 Thanks for hosting!!
Thanks for hosting the party!
Your pie looks delicious.
Yummy! Your recipe looks so good! I would love to win one of the aprons. Thanks for hosting this party!
YUM! What fun – so glad you're having a pie party!
mmmmm All this pie is making my mouth water!! And I LOVE the look of that layered walnut pie! Thanks for hosting! 🙂
YAAA!~! I linked up! Cant wait to have a look at everyones entries!
What fun! Pies and a Party! Thanks for inviting me! Somehow I missed it, not sure how, I love pie! 🙂
Thanks for the great giveaways too!
~Liz
This is a fabulous PIE PARTY TidyMom!
I have GOT to go pull out some recipe cards!
XXOOXX
your pie looks awesome, i am off to check everyones pir recipes, what a great contest, how fun and delicious
mmmm pumpkin pie! never tried it myself so i think i'm gonna give it a go … thanks for the recipe!
Cheers,
Marica
Lisa emailed me her recipe!! Thanks Lisa! It sounds WONDERFUL!!
Hello Cheryl,
I have no idea how to link up and don't have a blog. Here is my recipe as I would love to win.
Blessings,
Lisa
Derby Pie
1¼ hours | 15 min prep
1 9 in pie
1 cup sugar
1/2 cup self rising flour
1 cup walnuts or pecans, chopped
2 eggs, slightly beaten
1/2 cup butter, melted and cooled
10 ounces semi-sweet chocolate chips
1 teaspoon vanilla
9 inches graham cracker crust
Preheat oven to 325.
Mix sugar and flour in a large bowl. Set aside.
Add the nuts, eggs, butter and chocolate chips and vanilla to the sugar/flour mixture and mix together.
Pour into the pie crust.
Bake for 1 hour.
Cool Completely.
**Variations:.
Use mint chips instead of chocolate chips.
use 2 tsp of rum or bourbon instead of vanilla
I love pie! Linked Grandma Chunkie's Chocolate one here. I will have fun going through all the entries. YUM!
I don't have any pie recipes but am going to check out the ones above, thanks!!
I've never been much of a pie maker, but have begun to experiment–in the last year, I've done about 4 different pies, I'm looking forward to checking out some of these other recipes!
Love this party!!! Your pie looks over the moon delish! Gotta try it!
Hugs, hope everyone is well at your house!
Robin
All Things Heart and Home
I do not have a blog–but here is my pie recipe
Oatmeal Pie
Ingredients:
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup white Karo syrup
3 eggs
1 cup quick cooking oats
Cream together butter, sugar, cinnamon and salt. Stir in syrup and eggs one at a time. Stir in oats.
Place in pie shell. Bake at 250 for 1 hour.
I like to top it with a scoop of cinnamon ice cream!
I do not have a blog–but here is my pie recipe
Oatmeal Pie
Ingredients:
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup white Karo syrup
3 eggs
1 cup quick cooking oats
Cream together butter, sugar, cinnamon and salt. Stir in syrup and eggs one at a time. Stir in oats.
Place in pie shell. Bake at 250 for 1 hour.
I like to top it with a scoop of cinnamon ice cream!
I didn't have a photo for my pie! I will next week, though… 🙂
Chemical Apple Pie (No Apple Apple Pie)
1 recipe pastry for a 9 inch double crust pie
2 cups water
1 1/2 cups white sugar
1 1/2 teaspoons cream of tartar
25 buttery round crackers
1/2 teaspoon ground cinnamon
2 tablespoons butter
Directions
Preheat oven to 450 degrees F (225 degrees C).
Roll out pastry and set aside. Bring water to a boil in a large saucepan.
In a small bowl mix together sugar and cream of tartar. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
Pour cracker mixture into pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 minutes, until crust is golden brown. May need to cover top pastry partway through baking to prevent overbrowning.
Wow!! Your recipe looks great! I'll be back to link up my recipe.
What a BEAUTIFUL!!! pie and it sounds AWESOME!!!
Geri
I gained 10 pounds just looking at that beautiful yummy pie!!
Mama Holli
I have posted a Triple Berry French Vanilla Ice Cream pie for the holiday meals coming up! Hope you enjoy!
Your pie looks incredible!! Beautiful and yummy. I didn't get a pie made for a post *cry*. I did make cookies for the boys' school though and they're on my blog so you can take a little peek if you'd like. 😉
Ok, this isn't my favorite pie and it's far from gourmet but it's PERFECT for a super quick pie needed for an event,etc. Just take one of those Pillsbury crusts you talk about OR a graham cracker crust. For the filling simply mix a 8 oz package of softened cream cheese, a tub of cool whip, 1/2 cup sugar, and a teaspoon vanilla. That's it! Chill and slice. SO EASY. 🙂
Fun party, thank you so much for hosting it!
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I made this and it was very good. Thanks for the recipe!
Hello, Everyone. I have made this pumpkin pie but my recipe calls for the canned real pumpkin … not the pie mix. Use whipped whipping cream instead of the cool whip. Made it once using pecans instead of walnuts. It was good but something about the pumpkin and walnuts just gives a little better bite I think.
I wonder how this would work using baked sweet potatoes instead of the pumpkin. I think there should be some change in the recipe but I do not know what. We love sweet potatoes any way you can prepare them and I keep thinking about them in this recipe. I might just use a sweet potato pie recipe and go from there. Pretty sure it will be gobbled up.
Take care and be safe.
Dot
This is based on a Diamond Walnut recipe from an ad in 1980.