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Walnut Crunch Pumpkin Pie




Source of Recipe


Source: Libby's® Pumpkin®


List of Ingredients




1 unbaked 9-inch (4-cup volume) deep-dish pie shell

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.) Nestle Carnation Evaporated Milk

3/4 cup sugar

2 large eggs, lightly beaten

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

3 tablespoons butter, melted



Recipe



Preheat oven to 425 degrees F.


Combine walnuts and brown sugar in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.


Bake for 15 minutes. Reduce temperature to 350 degrees 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.