Walnut-Crunch Pumpkin Pie

Submitted by truebrit

"This pie is scrumptious, and makes a nice change from regular pumpkin pie! I originally found this in TOH's Holiday Celebrations Cookbook. Make sure you use a deep dish pastry shell; it's just the right size to hold the filling. This is also superb when left as a regular pumpkin pie, omitting the topping."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 1 pie
• Serves: 8

ingredients

• Filling

• 2 eggs
• 425.24 g can solid-pack pumpkin
• 340.19 g can evaporated milk
• 177.44 ml packed brown sugar
• 9.85 ml vanilla extract
• 7.39 ml ground cinnamon
• 2.46 ml ground ginger
• 2.46 ml ground nutmeg
• 2.46 ml salt
• 1 9 inch unbaked pastry shell

• Topping

• 236.59 ml chopped walnuts
• 177.44 ml packed brown sugar
• 59.14 ml butter or 59.14 ml margarine, melted

directions

1. Beat eggs in a large mixing bowl.
2. Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt.
3. Mix until thoroughly combined, and pour into pastry shell.
4. Bake at 425 for 10 minutes, then reduce heat to 350F and bake for 40-45 minutes, or until knife inserted near center comes out clean.
5. Cool on a wire rack for 2 hours.
6. Mix topping ingredients, and sprinkle over pie.
7. Cover edges loosely with foil.
8. Broil 3-4" from the heat for about 2 minutes, or until golden brown.
9. Remove foil.
10. Store in refrigerator.