Walnut Crunch Pumpkin Pie The addition of walnuts give this pie a wonderful crunch as well as a deep, nutty taste.
1 1/4 cup coarsely chopped walnut 3/4 cup packed brown sugar 1 teaspoon finely grated orange peel 1 15-ounce can solid-pack pumpkin 1 12-ounce can evaporated milk 3/4 cup sugar 2 large eggs, beaten 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 3 tablespoons butter, melted 1 unbaked, 9-inch-pastry shell Preheat oven to 425 degrees. Combine nuts, brown sugar and orange peel in a small bowl, mixing well. Place 3/4 cup of the mixture on the bottom of the pie shell. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt in a medium-sized bowl, mixing well. Pour into the pie shell. Place in the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 40-50 minutes, or until a knife inserted near the center comes out clean. Remove from oven and cool. Combine melted butter with remaining sugar-nut mixture. Sprinkle over cooled pie. Place under a broiler for two to three minutes, or until bubbly. Serves eight. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
