member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shelley Dillard-Hamm      

Recipe Categories:

    Caramel-Crunch Pumpkin Pie


    Source of Recipe


    Taste of Home

    Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=32883

    List of Ingredients




    3/4 cup packed brown sugar, divided
    1/2 cup finely chopped walnuts
    2 tablespoons butter, melted
    1 unbaked pastry shell (9 inches)
    3 eggs
    1 cup canned pumpkin
    1 teaspoon rum extract
    3/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground mace
    1/4 teaspoon ground ginger
    1-1/2 cups heavy whipping cream
    Whipped cream and additional chopped walnuts, optional

    Recipe



    In a small bowl, combine 1/4 cup brown sugar, walnuts and butter. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.

    Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.

    Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers. Yield: 8 servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â