Traditional Pumpkin Pie With A Walnut-Crunch Topping

• 1 1/2 cups walnuts, coarsely chopped
• 3/4 cup firmly packed dark brown sugar
• 1/4 cup pure maple syrup
• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 3/4 cup white sugar
• 2 large eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 9 inches deep dish pie shells, unbaked
• 3 tablespoons butter, melted
• sweetened whipped cream
• 3 tablespoons orange zest

1. Preheat oven to 425 degrees F.
2. Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
3. Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
4. Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
5. Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
6. Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
7. Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!

walnuts, brown sugar, maple syrup, pumpkin puree, milk, white sugar, eggs, ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, dish pie shells, butter, whipped cream, orange zest

Taken from www.food.com/recipe/traditional-pumpkin-pie-with-a-walnut-crunch-topping-378062 (may not work)