Walnut Crunch Pumpkin Pie Recipe

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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 425°F. 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 350°F. 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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