Walnut Crunch Pumpkin Pie

This is a yummy variation to the traditional Libby's pumpkin pie recipe. The walnuts and brown sugar give it a nice flavor and a different texture.

I wish I could have cut the pie and had a picture of the inside, but it wasn't mine to cut. I made it for the teachers at my kid's school. The hospitality committee makes a Thanksgiving dinner for the teachers during parent teacher conferences and I brought desserts. Nice huh?

So go ahead...give it a try! Mix things up a little this year!


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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) 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

Directions

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 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.

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.

Be sure to visit my review blog, Cheat Day News and Reviews, for my review of Pepperidge Farm New Petite Treats and the recipe for my guilt free, deconstructed apple pie. Leave a comment for your chance to win a $150 spa gift card!