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Walnut Crunch Pumpkin Pie

  • 8servings
  • 10minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, H, D
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. PREHEAT oven to 425 F.

  2. COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

  3. 15 minutes. Reduce temperature to

  4. 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

  5. 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 425° F.

  2. COMBINE walnuts and brown sugar in small bowl. Place ¾ cup nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

  3. BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

  4. COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

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