Walnut-Crunch Pumpkin Pie

"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
Serves:
Yields:
Units:

ingredients

directions

  • Beat eggs in a large mixing bowl.
  • Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt.
  • Mix until thoroughly combined, and pour into pastry shell.
  • 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.
  • Cool on a wire rack for 2 hours.
  • Mix topping ingredients, and sprinkle over pie.
  • Cover edges loosely with foil.
  • Broil 3-4" from the heat for about 2 minutes, or until golden brown.
  • Remove foil.
  • Store in refrigerator.
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@truebrit
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  1. 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.
     
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