Cindy's Walnut Crunch Pumpkin Pie-The Providence Journal Food Section

By amaliana

Ingredients

• For the filling:
• 9-inch pie crust
• 16-ounce canned pumpkin
• 13-ounce can evaporated milk
• 2 eggs
• 3/4 cup packed brown sugar
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• For the topping:
• 1 cup chopped walnuts
• 3/4 cup packed brown sugar
• 4 tablespoons melted butter

Preparation

Step 1

Preheat oven to 375 F.

In large mixing bowl, combine pumpkin, milk, eggs, brown sugar and spices until well blended. Pour mixture into unbaked pie shell. Bake until knife inserted comes out clean, approximately 40 minutes. Cool pie.

Preheat broiler and prepare topping by combining walnuts, butter and brown sugar.

Spoon topping evenly over top of pie. Broil about 5-7 inches from heat for 3 minutes or until golden and sugar is dissolved.
Cool before serving.

Optional: Garnish with whipped cream.

Note: Use pie edges or foil to cover crust so it won't burn before the top cooks.