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Walnut Crunch Pumpkin Pie Recipe

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This recipe for Walnut Crunch Pumpkin Pie is from The Addison 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:  
9-inch pie crust
15-oz. can pumpkin
12-oz. can evaporated milk
2 eggs, beaten
3/4 c. brown sugar, packed
1/2 t. salt
1-1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ground ginger
Garnish: whipped cream

Walnut Topping:
1 c. chopped walnuts
3/4 c. brown sugar, packed
1/4 c. butter, melted
*Mix ingredients well in a small bow..
Directions:
Directions:
Place pie crust in a 9" pie plate; set aside. In a large bowl, combine the remaining ingredients except garnish. Beat with an electric mixer on medium speed for one minute. Set the pie plate on oven rack; pour in pumpkin mixture. Bake at 400º for 40 minutes, or until a knife tip inserted one inch from the edge tests clean. Remove pie from oven; sprinkle evenly with Walnut Topping. Turn over to broil; place pie about 6 inches below broiler. Broil for 3 minutes, or until topping is golden and sugar is melted. Cool pie on a wire rack. Garnish with whipped cream.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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