Description
A recipe for Walnut Crunch Pumpkin Pie

Ingredients

• 1 9-inch deep-dish pie shell, unbaked
  
• 1 1/4 cups coarsely chopped walnuts
  
• 3/4 cup packed brown sugar
  
• 1 (9-inch) deep-dish pie shell, unbaked
  
• 1 (15-ounce) can Libby's 100% Pure Pumpkin
  
• 1 (12-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

Preparation
PREHEAT oven to 425° 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 medium bowl; mix well. Pour into pie shell.

BAKE 15 minutes. Reduce temperature to 350° F.; bake 40 to 50 minutes or until 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 2 to 3 minutes or until bubbly. Cool before serving.

Nutrition
Nutrition Information per serving: 500 calories; 240 calories from fat; 27g total fat; 7g saturated fat; 80mg cholesterol; 300mg sodium; 59g carbohydrate; 4g fiber; 47g sugars; 9g protein

Serves
(Makes 8 servings)

Variations
no information available