Looking for a pumpkin pie recipe with a twist that will make people come back for more (and more and more)? Here's what we make every year:
Walnut mix: 1/2 cup walnut pieces 1/4 cup (packed) brown sugar 1/2 teaspoon ground cinnamon Pinch of salt
For filling: 1 cup (packed) brown sugar 2 large eggs 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup canned pure pumpkin 1 cup heavy whipping cream
Crust: 1 12-inch round Pie Crust
Blend walnuts to fine crumbs then combine all ingredients in a bowl. Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively.
Whisk brown sugar, eggs, salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
Layer bottom of crust with walnut mixture, then pour filling into crust. Bake pie until filling is firm, about 30 minutes. Stick a clean toothpick in the center: if it comes out clean, the pie is fully baked.
Let stand at room temperature 1 hour before serving, then slice and enjoy!