Candied Walnut-Topped Pumpkin Pie Recipe

Candied Walnut-Topped Pumpkin Pie Recipe

  • 1 1/4 cups coarsely chopped walnuts
  • 1/3 cup SPLENDA® Brown Sugar Blend, packed
  • 1 (9 inch) deep dish pie shell
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
  • 1/3 cup SPLENDA® Sugar Blend
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 teaspoons butter, melted
  1. Preheat oven to 425 degrees F.
  2. Combine walnuts and SPLENDA(R) Brown Sugar Blend in small bowl. Place 3/4 cup of walnut mixture in pie shell. Combine pumpkin, evaporated milk, SPLENDA(R) Sugar Blend, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.
  3. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on wire rack.
  4. Combine butter and remaining walnut 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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