Tuesday, November 21, 2006
Maple Crunch Pumpkin Pie
1 unbaked 9” pie shell
1 ¼ Cups Chopped walnuts
1 ½ Cups sugar (divided)
2 Eggs, beaten
1 can 15 or 15 oz Pumpkin (Libby’s)
3 ½ teasp cinnamon
3 ½ teasp maple flavoring (divided)
½ teasp ginger
¼ teasp cloves
¼ teasp salt
1 ½ Cups (12 oz) Evaporated milk
3 Tblsp. Melted butter
MIX: Walnuts & ¾ Cups of sugar in a small bowl; place ¾ Cup of this mixture into the bottom of your pie shell. *Reserve remaining nut-sugar mixture for topping.
Combine: eggs, pumpkin, remaining sugar, 2 teasp maple flavoring, cinnamon, ginger, cloves, salt & evaporated milk in a bowl, mix well.
Pour into your pie shell.
Bake in preheated oven @ 425 F degrees for 15 minutes then reduce the temp. to 350 F degrees and bake for 40 to 50 minutes *until knife comes out clean…….then cool.
Stir butter & remaining maple flavoring into the nut-sugar mixture and stir until moist. Sprinkle this mixture over the cooled pie. Broil @ approx 5 inches from the heat for 2 to 3 minutes or until bubbly.
Cool before serving.