Walnut-Crunch Pumpkin Pie

By LRay

Mother's Original Thanksgiving Recipe

Ingredients

• Pie
• 1 9-inch Pie Crust
• 1 16-Ounce Can Pumpkin
• 1 13-Ouce Can Evaporated Milk
• 2 Eggs
• 3/4 Cup Packed Brown Sugar
• 1 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Ginger
• 1/2 Teaspoon Ground Nutmeg
• Walnut Topping
• 1 Cup Walnuts (Chopped)
• 3/4 Cup Packed Brown Sugar
• 4 Tablespoons butter (Melted)

Details

Servings 10
Adapted from reimanpb.com

Preparation

Step 1

Prepare piecrust and put in pie plate. Preheat oven to 400º. In large bowl with mixer at medium speed, beat pumpkin with remaining ingredients except topping and whipped cream until well mixed. Place pastry-lined pie plate on oven rack. Pour in pumpkin mixture. Bake 40 minutes or until knife inserted on inch from edge comes out clean. Cool pie.

Spoon topping over cooled pie. About 5-7 inches from source of heat, broil pie 3 minutes or until topping is golden and sugar dissolved. Cool pie.

Whipped Cream for Garnish