Maple-Walnut Pumpkin Pie

Name: Maple-Walnut Pumpkin Pie
Ingredients: one 9-inch pie crust; one 15-ounce can canned pumpkin; one 14-ounce can sweetened condensed milk; 2 eggs; 2 tablespoon maple syrup; 1 1/2 teaspoon pumpkin pie spice; 1/4 cup packed brown sugar; 1/4 cup finely chopped walnuts; 2 tablespoon all-purpose flour; 2 tablespoon cold butter; 1 cup heavy whipping cream; 2 tablespoon packed brown sugar; chopped walnuts

Pillsbury|Nov. 6, 2013 11:26 am EST

4 (1 ratings)

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This pumpkin pie is filled with toasty walnuts and maple flavor. Click here to see 6 Classic and Creative Pumpkin Pie Recipes

Servings

8

Ingredients

one 9-inch pie crust
one 15-ounce can canned pumpkin
one 14-ounce can sweetened condensed milk
2 eggs
2 tablespoon maple syrup
1 1/2 teaspoon pumpkin pie spice
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoon all-purpose flour
2 tablespoon cold butter
1 cup heavy whipping cream
2 tablespoon packed brown sugar
chopped walnuts

Directions

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
Reduce oven temperature to 350 degrees. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts, and flour; cut in butter until crumbly. Set aside.
To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.