Walnut Crunch Pumpkin Pie Recipe

• Pie crust for 9 inch pie
• 16 ounce. can pumpkin
• 13 ounce. can evaporated lowfat milk
• 2 Large eggs
• 3/4 c. packed brown sugar
• 1 1/2 teaspoon grnd cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon grnd nutmeg
• 1/2 teaspoon grnd ginger
• 1 c. walnuts, minced
• 3/4 c. packed brown sugar
• 4 tbsp. butter, melted

1. In large bowl with mixer at medium speed.
2. beat pumpkin with lowfat milk, Large eggs, 3/4 c. packed brown sugar, cinnamon, salt, nutmeg and ginger well mixed.
3. Place pastry lined pie plate on oven rack; pour in pumpkin mix.
4. Bake at 40 min or possibly till knife inserted one inch from edge comes out clean.
5. Cold pie.
6. Combine remaining ingredients for walnut topping.
7. Spoon topping proportionately over pie.
8. About 5 to 7 inches from broiler, broil pie 3 min or possibly till topping is golden brown and sugar dissolved.
9. Protect crust edges from becoming too brown.
10. Cold on wire rack.

pie crust, pumpkin, milk, eggs, brown sugar, cinnamon, salt, grnd nutmeg, grnd ginger, walnuts, brown sugar, butter

Taken from cookeatshare.com/recipes/walnut-crunch-pumpkin-pie-31128 (may not work)