This is not your traditional Pumpkin Pie. It’s a little softer in texture than most pumpkin pies. And that is what I was going for. I wanted something a little different, but full of all the same flavors. It’s a great pie, and what tops it all off… is the candied walnuts. A little sweet crunch.
Not your traditional Pumpkin Pie
16 oz. canned pumpkin puree
4 eggs, beaten
1 cup brown sugar
1/2 tsp. baking soda
1 1/2 tsp. Wise Women of the East (www.honeyvillefarms.com) or Pumpkin Pie spice
3 tbsp. heavy cream
1- Pillsbury pie crust
1 cup chopped walnuts
1 tbsp. brown sugar
1 tsp. cinnamon
9″ spring form pan
Whisk together the pumpkin puree, eggs, sugar, baking soda, spices and heavy cream. Place the pie crust evenly into the 9″ spring form pan, pressing down firmly and allowing the excess pie crust up the sides.
Pour the pumpkin pie puree into the pie crust. Bake at 250 degrees for 45-50 minutes. Remove from the oven to cool completely.
Meanwhile, place the walnuts into a dry skillet over medium heat. Stir until nuts start to lightly brown. Reduce the heat to low, and place the cinnamon and sugar into the pan. Stirring to coat the walnuts. Once the sugar has melted, pour the candied walnuts onto parchment paper to cool. Separate candied walnuts into bite sized pieces.
Top cooled pie with whipped cream and sprinkle with the candied walnuts. Refrigerate until ready to serve.
Happy Baking! Happy Holidays!