Recipe for Walnut Crunch Pumpkin Pie

Walnut Crunch Pumpkin Pie

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

Preparation

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 for 15 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 to 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 to 4 inches from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

Yield: 6 to 8 servings