The tried and true pumpkin pie takes on a culinary twist with the addition of a gooey-crunchy walnut topping, the zing of maple, and a delicate sprinkling of orange zest. This creamy pumpkin delight will be a hit on its own, but you can sweeten the deal by topping it off with ample amounts of whipped cream or a generous scoop of creamy vanilla ice cream.

Ingredients

8 serv.

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

Step-by-step instructions

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!

Source: food.com

Original recipe ↗

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