Pumpkin Pie with Brown Sugar-Walnut Topping

4.7(76)

Brown sugar adds a deep, rich flavor to the soft filling. The nutty, slightly salty topping is the perfect finishing touch.

by Carolyn Beth Weil·published 2009-10-08

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Servings

Makes 8 servings

Total time

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Calories / serving

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Ingredients (13)

serves

1/2 cup walnut pieceswalnut
1/4 cup (packed) golden brown sugarsugar
1/2 teaspoon ground cinnamoncinnamon
Pinch of fine sea saltsalt
1 12-inch round Pie Crust
1 cup (packed) golden brown sugarsugar
2 large eggsegg
1/2 teaspoon fine sea saltsalt
1/2 teaspoon ground cinnamoncinnamon
1/2 teaspoon ground gingerginger
1/4 teaspoon ground clovesclove
1 cup canned pure pumpkincanned-pumpkin
1 cup heavy whipping creamheavy-cream

Instructions (6 steps)

01Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
02Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
03Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.

06Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.

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Not rich — missing servings, total time, or calories.