Pies & Tarts

Candied Walnut-Topped Pumpkin Pie

Name: Candied Walnut-Topped Pumpkin Pie
Prep time: 20 s
Cook time: 57 s
Total time: 77 s
Yield: 8
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 eggslightly beaten; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 3 tablespoons buttermelted

CARNATION® MILKS

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

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

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.