Caramel Crunch Pumpkin Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 3/4 cup packed brown sugar, divided
• 1/2 cup finely chopped walnuts
• 2 tablespoons butter, melted
• 1 unbaked pastry shell (9 inches)
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon rum extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground ginger
• 1 1/2 cups heavy whipping cream

Recipe

• 1 in a small bowl, combine 1/4 cup brown sugar, walnuts and butter. press onto the bottom of pastry shell. in a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.
• 2 pour into pastry shell. cover edges loosely with foil. bake at 400 for 10 minutes. reduce heat to 350, bake 40-45 minutes longer or until a knife inserted near the center comes out clean. remove foil. cool on wire rack. garnish with whipped cream and additional walnuts if desired. refrigerate leftovers.