CARAMEL-CRUNCH PUMPKIN PIE

Caramel-Crunch Pumpkin Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

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

Steps:

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.