Thanksgiving Recipes
Walnut Crunch Pumpkin Pie
A candied layer of walnuts is broiled on top of this creamy Walnut Crunch Pumpkin Pie for an elegant version of this traditional holiday dessert. Sort of a Pumpkin Pie Brûlée for the pilgrim set!
Ingredients
- 1 (9 inch) deep-dish pie shell, unbaked
- 1 1/4 cups coarsely chopped walnuts
- 3/4 cup packed brown sugar
- 1 (15 ounce) can Libby's® 100% Pure Pumpkin
- 1 (12 fluid ounce) can Nestlé® Carnation® Evaporated Milk
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
Instructions
- Heat oven to 425 degrees F.
- 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 a medium bowl; mix well.
- Pour into pie shell.
- Bake for 15 minutes.
- Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until a knife inserted near center comes out clean.
- Cool on wire rack.
- 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.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com