Walnut-Crunch Pumpkin Pie

• Filling
• 2 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 9 inch unbaked pastry shell
• Topping
• 1 cup chopped walnuts
• 3/4 cup packed brown sugar
• 1/4 cup butter or 1/4 cup margarine, melted

1. Beat eggs in a large mixing bowl.
2. Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt.
3. Mix until thoroughly combined, and pour into pastry shell.
4. Bake at 425 for 10 minutes, then reduce heat to 350F and bake for 40-45 minutes, or until knife inserted near center comes out clean.
5. Cool on a wire rack for 2 hours.
6. Mix topping ingredients, and sprinkle over pie.
7. Cover edges loosely with foil.
8. Broil 3-4" from the heat for about 2 minutes, or until golden brown.
9. Remove foil.
10. Store in refrigerator.

filling, eggs, solidpack pumpkin, milk, brown sugar, vanilla, ground cinnamon, ground ginger, ground nutmeg, salt, pastry shell, topping, walnuts, brown sugar, butter

Taken from www.food.com/recipe/walnut-crunch-pumpkin-pie-105188 (may not work)