Pies & Tarts
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Candied Walnut-Topped Pumpkin Pie
CARNATION® MILKS
Candied Walnut-Topped Pumpkin Pie
Level
Easy
Prep
20 min
Cook
57 min
Servings
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.
KEY INGREDIENTS
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 ounces) LIBBY'S® 100% Pure Pumpkin
- ●1 can (12 fluid ounces) 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
MAKE IT
Step 1
Preheat oven to 425° F.
Step 2
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.
Step 3
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.
Step 4
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.
