Give Thanks for Pie! Walnut Crunch Pumpkin Pie

By Jenny Harper

It’s true — the kitchen is the heart of the home. Kick off the holiday season in great Thanksgiving style by using the advice and checklist to Get Ready for Thanksgiving, which reminds hosts to:

• Get organized early: plan your menu, detailed shopping list and guest list a few weeks ahead.

• Make your home festive, and get kids involved in dressing up the table.

• Organize on the big day: Begin baking early; plan multiple uses of your oven; enlist help for setting the table or setting up a casual buffet.

Now, for the recipe to WOW the entire family…


(Makes 8 servings)

1 9-inch deep-dish pie shell, unbaked

1 1/4 cups coarsely chopped walnuts

3/4 cup packed brown sugar

1 (9-inch) deep-dish pie shell, unbaked

1 (15-ounce) can Libby’s 100% Pure Pumpkin

1 (12-ounce) can Nestlé Carnation Evaporated Milk

3/4 cup granulated sugar

2 large eggs, lightly beaten

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

3 tablespoons butter, melted

PREHEAT oven to 425° F.

COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

BAKE 15 minutes. Reduce temperature to 350° F.; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat 2 to 3 minutes or until bubbly. Cool before serving.

Nutrition Information per serving: 500 calories; 240 calories from fat; 27g total fat; 7g saturated fat; 80mg cholesterol; 300mg sodium; 59g carbohydrate; 4g fiber; 47g sugars; 9g protein

Jenny Harper is Senior Culinary Specialist for the Nestlé Test Kitchens .

Courtesy of Family Features

All materials courtesy



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