CARAMEL-CRUNCH PUMPKIN PIE

By curly

Ingredients

• 3/4 cup packed brown sugar, divided
• 1/2 cup finely chopped Walnuts
• 2 tablespoons butter, melted
• 1 unbaked pastry shell (9 inches)
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon rum extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground ginger
• 1-1/2 cups heavy whipping cream
• Whipped cream and additional chopped Walnuts, optional

Details

Servings 8

Preparation

Step 1

In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell.

In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.

Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.

Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

Yield: 8 servings.


Nutritional Facts
1 serving (1 piece) equals 466 calories, 33 g fat (16 g saturated fat), 153 mg cholesterol, 327 mg sodium, 38 g carbohydrate, 2 g fiber, 7 g protein.