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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Walt's Walnut-Topped Pumpkin Pie Recipe

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This recipe for Walt's Walnut-Topped Pumpkin Pie is from The Gardner Family Cookbook, 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:  
1 8" or 9" graham cracker crust (I use store bought)

Filling:
1 15 oz. can pumpkin
1 14 oz. can sweetened condensed milk
1 egg slightly beaten
¾ tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
½ tsp. salt

Topping:
½ tsp. cinnamon
¼ cup packed brown sugar
2 tbsp. flour
2 tbsp. cold butter cut into small pieces
¾ cup chopped walnuts
Directions:
Directions:
Mix filling ingredients and pour into crust.

Combine topping ingredients and sprinkle over pie.

Bake in 425º F oven, preheated oven for 15 minutes.

Reduce oven temperature to 350º and continue baking for 40 minutes.

Serve with a scoop of vanilla ice cream or whipped cream on top.

 

 

 

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