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Caramel-Crunch Pumpkin Pie

Caramel-Crunch Pumpkin Pie
Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.
8 ServingsPrep: 15 min. Bake: 50 min. + cooling

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.
© Taste of Home 2013

2 of 2

Caramel-Crunch Pumpkin Pie (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 8 servings.
Nutrition 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.
© Taste of Home 2013