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Caramel-Crunch Pumpkin Pie Recipe

Caramel-Crunch Pumpkin Pie Recipe photo by Taste of Home

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Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.

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Caramel-Crunch Pumpkin Pie Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 8 Servings

15 50 65

Ingredients

3/4 cup packed brown sugar, divided
1/2 cup finely chopped walnuts
2 tablespoons butter, melted
1 unbaked pastry shell (9 inches)
3 eggs
1 cup canned pumpkin
1 teaspoon rum extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground ginger
1-1/2 cups heavy whipping cream
Whipped cream and additional chopped walnuts, optional

Directions

In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.
Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 466 calories, 33 g fat (16 g saturated fat), 153 mg cholesterol, 327 mg sodium, 38 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Caramel-Crunch Pumpkin Pie in Taste of Home December/January 2007, p36

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Caramel-Crunch Pumpkin Pie

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(1-1) of 1 reviews

Reviewed on May. 20, 2010 by raphsmom

I have made this recipe for a couple of years now, every Christmas and one Thanksgiving. It is the BEST pumpkin pie I have ever had. Thank you. I will use this one for many years to come.