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Walnut-Crunch Pumpkin Pie

By: Edna Hoffman  
"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"

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Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 eggs
  • 1 (15 ounce) can solid pack pumpkin
  • 1 (12 ounce) can 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 (9 inch) unbaked pastry shell
  • TOPPING:
  • 1 cup chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/4 cup butter or margarine, melted

Directions

  1. In a mixing bowl, beat eggs. add the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg; mix well. Pour into pastry shell.
  2. Cover edges loosely with foil. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F. Remove foil; bake 35-40 minutes longer or until set and a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
  3. 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 oil. Store in the refrigerator.
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