Walnut Crunch Pumpkin Pie Recipe
Ingredients
| Eggs | 2 | |
| Pumpkin | 1 Can (10oz) | |
| Evaporated milk | 1 Can (10oz) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| 1 unbaked pastry shell (9 inches) | ||
| Walnuts | 1 Cup (16 tbs), chopped (TOPPING:) | |
| Packed brown sugar | 3/4 Cup (16 tbs) (TOPPING:) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted (TOPPING:) | |
Directions
In a mixing bowl, beat eggs.
Add the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg; mix well.
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.
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.
Add the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg; mix well.
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.
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.
Chef
