Walnut-Crunch Pumpkin Pie |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 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:
1. In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell.
2. 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.
3. 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.
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