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