Caramel-Crunch Pumpkin Pie

• 3/4 cup packed brown sugar, divided
• 1/2 cup finely chopped walnuts
• 2 tablespoons butter, melted
• 1 unbaked pastry shell (9 inches)
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon rum extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground ginger
• 1-1/2 cups heavy whipping cream
• Whipped cream and additional 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 400u0b0 for 10 minutes. Reduce heat to 350u0b0; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
3. Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

brown sugar, walnuts, butter, pastry shell, eggs, pumpkin, rum, ground cinnamon, salt, ground mace, ground ginger, heavy whipping cream, cream

Taken from www.tasteofhome.com/recipes/caramel-crunch-pumpkin-pie/ (may not work)