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      Default Walnut Crunch Pumpkin Pie Recipe

      Walnut Crunch Pumpkin Pie Recipe

      1 unbaked 9-inch deep-dish pie shell
      1-1/4 C. coarsely chopped walnuts
      3/4 C. packed brown sugar
      1 can (15 oz.) pumpkin puree
      1 can (12 oz.) evaporated milk
      3/4 C. granulated sugar
      2 large eggs, lightly beaten
      1-1/2 t. pumpkin pie spice
      1/4 t. salt
      3 T. butter, melted

      Preheat oven to 425F. Combine nuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell.

      Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

      Bake for 15 minutes, then reduce temperature to 350F. and bake and additional 40 - 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

      Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil for 2-3 minutes or until bubbly. Cool before serving.

      Makes 8 servings.

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