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Candied Walnut-Topped Pumpkin Pie

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.

Candied Walnut-Topped Pumpkin Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    8
    servings
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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
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons butter

Instructions

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.