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Caramel-Crunch Pumpkin Pie cont.
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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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |