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Caramel Crunch Pumpkin Pie Recipe

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This recipe for Caramel Crunch Pumpkin Pie is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 400º for 10 min. reduce heat to 350º; bake 40-45 min longer or until a knife inserted comes out clean.

 

 

 

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