CARAMEL-CRUNCH PUMPKIN PIE
Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.
Nutrition Facts : Calories 466 calories, Fat 33g fat (16g saturated fat), Cholesterol 153mg cholesterol, Sodium 327mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
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Jovon Mclean
[email protected]This pie is so easy to make and it tastes delicious! I love the way the caramel crunch topping melts in your mouth. I will definitely be making this pie again.
Man Utd
[email protected]I've made this pie several times now and it's always a hit! The caramel crunch topping is what really makes this pie special. It's the perfect combination of sweet and crunchy.
Regina Morris
[email protected]This pie is amazing! I love the combination of the pumpkin and caramel flavors. The crust is also very good. I would definitely recommend this recipe to others.
Stephen Jack
[email protected]I made this pie for my family last night and it was a huge hit! The crust was flaky and buttery, and the filling was perfectly spiced. The caramel crunch topping added a delicious sweetness and crunch. I will definitely be making this pie again.
TATSA BRIAN
[email protected]This is such a delicious and festive fall recipe! The caramel crunch topping is the perfect addition to the classic pumpkin pie filling. I will definitely be making this again for Thanksgiving.