WALNUT-CRUNCH PUMPKIN PIE

Walnut-Crunch Pumpkin Pie image

Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

2 eggs
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 unbaked pastry shell (9 inches)
TOPPING:
1 cup chopped walnuts
3/4 cup packed brown sugar
1/4 cup butter, melted

Steps:

In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

Nutrition Facts : Calories 515 calories, Fat 26g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 380mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 3g fiber), Protein 10g protein.