| Walnut Crunch Pumpkin Pie |
| A candied layer of walnuts is broiled on top of this creamy pumpkin pie for an elegant version of the traditional holiday dessert. |
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| 1 |
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unbaked 9-inch (4-cup volume) deep-dish pie shell |
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| 1 1/4 cups |
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coarsely chopped walnuts |
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| 3/4 cup |
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packed brown sugar |
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| 1 |
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can (15 oz.) LIBBY'S 100% Pure Pumpkin |
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| 1 |
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can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk |
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| 3/4 cup |
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sugar |
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| 2 |
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large eggs, lightly beaten |
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| 1 1/2 tsp |
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pumpkin pie spice |
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| 1/4 tsp |
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salt |
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| 3 Tbs |
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butter, melted |
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| 1 |
Preheat oven to 425° F. |
| 2 |
Combine walnuts and brown sugar in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts. |
| 3 |
Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. |
| 4 |
Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving. |
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| Servings: 8 |
| Preparation time: 10 minutes |
| Cooking time: 1 minutes |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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