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Pumpkin Pie, Walnut Crunch (D)
Source: International Recipes on-line
Yield: 1 9" pie

Pie crust for 9" pie
1 16-oz. can pumpkin
1 13-oz. can evaporated milk
2 eggs
3/4 cup packed brown sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 cup walnuts, chopped
3/4 cup packed brown sugar
4 tbsp. butter or margarine, melted

In large bowl with mixer at medium speed, beat pumpkin with milk, eggs, 3/4 cup packed brown sugar, cinnamon, salt, nutmeg, and ginger well mixed.

Place pastry-lined pie plate on oven rack; pour in pumpkin mixture. Bake at 350°F for 40 minutes or until knife inserted 1" from edge comes out clean. Cool pie.

Combine remaining ingredients for walnut topping. Spoon topping evenly over pie.

About 5" to 7" from broiler, broil pie 3 minutes or until topping is golden and sugar dissolved. Protect crust edges from becoming too brown. Cool on wire rack.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A