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A candied layer of walnuts is broiled on top of this creamy pumpkin pie for an elegant version of this traditional holiday dessert. Sort of a pumpkin pie brûlée for the pilgrim set!

Walnut Crunch Pumpkin Pie

1 (9-inch) unbaked deep-dish pie shell
1 1/4 cups coarsely chopped walnuts
3/4 cup firmly packed brown sugar
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

1. Preheat oven to 425°F.
2. Combine walnuts and brown sugar in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, sugar, 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.

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