Walnut Crunch Pumpkin Pie Recipe Recipe

Name: Walnut Crunch Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie crust for 9 inch pie; 16 ounce. can pumpkin; 13 ounce. can evaporated lowfat milk; 2 Large eggs; 3/4 c. packed brown sugar; 1 1/2 teaspoon grnd cinnamon; 1/2 teaspoon salt; 1/2 teaspoon grnd nutmeg; 1/2 teaspoon grnd ginger; 1 c. walnuts, minced; 3/4 c. packed brown sugar; 4 tbsp. butter, melted

Servings: persons

Pie crust for 9 inch pie
16 ounce. can pumpkin
13 ounce. can evaporated lowfat milk
2 Large eggs
3/4 c. packed brown sugar
1 1/2 teaspoon grnd cinnamon
1/2 teaspoon salt
1/2 teaspoon grnd nutmeg
1/2 teaspoon grnd ginger
1 c. walnuts, minced
3/4 c. packed brown sugar
4 tbsp. butter, melted

1
In large bowl with mixer at medium speed.
2
beat pumpkin with lowfat milk, Large eggs, 3/4 c. packed brown sugar, cinnamon, salt, nutmeg and ginger well mixed.
3
Place pastry lined pie plate on oven rack; pour in pumpkin mix.
4
Bake at 40 min or possibly till knife inserted one inch from edge comes out clean.
5
Cold pie.
6
Combine remaining ingredients for walnut topping.
7
Spoon topping proportionately over pie.
8
About 5 to 7 inches from broiler, broil pie 3 min or possibly till topping is golden brown and sugar dissolved.
9
Protect crust edges from becoming too brown.
10
Cold on wire rack.

968

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pie crust for 9 inch pie, 16 ounce. can pumpkin, 13 ounce. can evaporated lowfat milk, 2 Large eggs, and more.

Yes, Walnut Crunch Pumpkin Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut Crunch Pumpkin Pie Recipe

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