Caramel-Crunch Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts. Ingredients:
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 |
Directions:
1. 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.
2. 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 wire rack.
3. Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers. Yield: 8 servings.
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