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Candied Walnut-Topped Pumpkin Pie

Candied Walnut-Topped Pumpkin Pie
Makes:
8 servings
Prep Time:
20
minutes
Total Time:
77
minutes
based on
2 reviews
This Candied Walnut-Topped Pumpkin Pie gets crunch and flavor from the tasty topping. This is an excellent variation on the classic that will be sure to impress your guests.

In this recipe:

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Ingredients:

  • 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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) 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

Directions:

PREHEAT oven to 425° F.

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.

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.

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.


Reviews:

Review This Recipe
  •  Star(s)

    candied walnut-topped pumpkin pie

    elaine hilton from LITTLE FALLS, NJ

    What a delicious treat! Delicious with whipped toppping or topped with ice cream. Evereyone will LOVE this wonderful pie!

  •  Star(s)

    Candied Walnut-Topped Pumpkin Pie

    JIM APLIN from ORLANDO, FL

    I made this for a potluck dinner & it was gone before some of the main courses. This is a delicious pie. Good for anytime you get that craving for pumpkin pie.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 420
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 8g (42% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 23g
  • Protein: 9g
  • Vitamin A: 170% of DV
  • Vitamin C: 4% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Candied Walnut-Topped Pumpkin Pie

Ingredients

  • 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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) 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

 

Directions

PREHEAT oven to 425° F.

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.

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.

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.

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