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

1. Heat oven to 425 degrees F.
2. Combine walnuts and brown sugar in small bowl.
3. Place 3/4 cup nut-sugar mixture on bottom of pie shell.
4. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in a medium bowl; mix well.
5. Pour into pie shell.
6. Bake for 15 minutes.
7. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until a knife inserted near center comes out clean.
8. Cool on wire rack.
9. Combine butter and remaining nut-sugar mixture; stir until moistened.
10. Sprinkle over cooled pie.
11. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly.
12. Cool before serving.

Attribution

Recipe and photo used with permission from: Nestlé® and meals.com