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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"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

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

In a mixing bowl, beat eggs. add the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg; mix well. Pour into pastry shell.
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.
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.