Pies & Tarts
Pies & Tarts
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Candied Walnut-Topped Pumpkin Pie

Level
Easy
Prep
20 minutes
Cook
57 minutes
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
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
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.
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