Candied Walnut-Topped Pumpkin Pie

Candied Walnut-Topped Pumpkin Pie

Prep:
20 mins
Cooking:
57 mins
Level:
Intermediate
Yields:
8 servings

This Candied Walnut-Topped Pumpkin Pie gets crunch and flavor from the tasty topping. This is an excellent variation on the classic that will be sure to impress your guests.

Ingredients

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 1 1/4 cups coarsely chopped walnuts
  • 1/3 cup packed SPLENDA® Brown Sugar Blend
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup SPLENDA® Sugar Blend for Baking
  • 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 SPLENDA® Brown Sugar Blend in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, SPLENDA® Sugar Blend for Baking, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 420
  • Calories from Fat 230

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 26g 40%
  • Saturated Fat 8g 42%
  • Cholesterol 85mg 28%
  • Sodium 250mg 11%
  • Carbohydrates 38g 13%
  • Dietary Fiber 3g 11%
  • Sugars 23g
  • Protein 9g
  • Vitamin A 170%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 8%

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