Print Options

Back to Walnut-Crunch Pumpkin Pie >

Include these items:

Taste of Home Logo

Walnut-Crunch Pumpkin Pie

 Walnut-Crunch Pumpkin Pie
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
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed brown sugar
  • 2 teaspoons McCormick® Pure 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 of 2

Walnut-Crunch Pumpkin Pie (continued)

Directions (continued)

  • 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.