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Walnut Crunch Pumpkin Pie

Holiday.Cook's picture
Ingredients
  Eggs 2
  Canned pumpkin 15 Ounce (1 Can, Solid Pack)
  Evaporated milk 12 Ounce (1 Can)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  9 inch unbaked pastry shell 1
Toppings:
  Chopped walnuts 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Healthy
Ingredient: 
Walnut
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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