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Caramel Crunch Pumpkin Pie Recipe

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This recipe for Caramel Crunch Pumpkin Pie, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Thursday, July 10, 2008


3/4 cup packed brown sugar, divided
1/2 cup finely chopped walnuts
2 tbsp. butter melted
1 unbaked pastry shell (9in.)
3 eggs
1 cup canned pumpkin
1 tsp. rum extract
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground mace
1/4 tsp. ground ginger
1 1/2 cups heavy whipping cream

In a small bowl, combine 1/4 cup brown sugar, walnuts and butter. Press into 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; pour into pastry shell. Cover edges loosely with foil. Bake at 400 for 10 min. reduce heat to 350; bake 40-45 min longer or until a knife inserted comes out clean.




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