Walnut-Crunch Pumpkin Pie Recipe

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Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. —Edna Hoffman, Hebron, Indiana

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Walnut-Crunch Pumpkin Pie Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

20 50 70

Ingredients

2 eggs
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 unbaked pastry shell (9 inches)
TOPPING:
1 cup chopped walnuts
3/4 cup packed brown sugar
1/4 cup butter, melted

Directions

In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell.
Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 515 calories, 26 g fat (10 g saturated fat), 87 mg cholesterol, 380 mg sodium, 64 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Walnut-Crunch Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p148