Caramel-Crunch Pumpkin Pie Recipe

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Caramel-Crunch Pumpkin Pie Recipe
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  1. 3/4 cup packed brown sugar, divided
  2. 1/2 cup finely Diamond of California Chopped Walnuts
  3. 2 tablespoons butter, melted
  4. 1 unbaked pastry shell (9 inches)
  5. 3 eggs
  6. 1 cup canned pumpkin
  7. 1 teaspoon rum extract
  8. 3/4 teaspoon ground cinnamon
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground mace
  11. 1/4 teaspoon ground ginger
  12. 1-1/2 cups heavy whipping cream
  13. Whipped cream and additional Diamond of California Chopped Walnuts, optional
  1. 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.
  2. 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 near the center comes out clean. Remove foil. Cool on a wire rack.
  3. Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers. Yield: 8 servings.
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