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You will love this traditional pie with a candied topping.

Candied Walnut-Topped Pumpkin Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 1/4 cups coarsely chopped walnuts
1/3 cup packed SPLENDA® Brown Sugar Blend
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1/3 cup SPLENDA® Sugar Blend for Baking
2 large eggs, lightly beaten
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons butter, melted

1. PREHEAT oven to 425°F (220°C).
2. COMBINE walnuts and SPLENDA® Brown Sugar Blend in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, SPLENDA® Sugar Blend for Baking, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.
3. BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
4. COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

Makes 8 servings.

Estimated Times: Preparation - 20 min | Cooking - 57 min |

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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