Pumpkin Walnut Pie

For an extraordinary holiday dessert, try this impressive pumpkin custard pie with a zesty orange and walnut crumble topping.

Recipe Ingredients:

Filling:
3/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15-ounce) can pumpkin purée
1 1/3 cups evaporated mik
1 large egg, beaten

1 (9-inch) unbaked pie crust*

Crumble Topping:
1/2 cup chopped walnuts
1 tablespoon butter or margarine
2 tablespoons firmly packed brown sugar
1 1/2 teaspoons finely grated orange peel
1 tablespoon all-purpose flour

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. For Filling: Combine brown sugar, flour, pumpkin pie spice and salt in a large bowl and blend well. Stir in pumpkin, evaporated milk and beaten egg; stir until smooth. Pour into unbaked pie crust and bake for about 30 minutes.
3. For Crumble Topping: In a large bowl combine walnuts, butter, brown sugar, orange peel and flour. Mix together until crumbly; sprinkle on pie, leaving about a 2-inch border. Return to oven and continue baking for 15 more minutes or until the center is set. Remove from oven and cool before serving.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

Tip: If you prefer using individual spices instead of the pumpkin pie spice, try the following combination: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon nutmeg.