Chunky walnut pumpkin pie

Yield: 8 Servings

Measure Ingredient
\N \N Crust:
2 cups Flour
1 \N Stick butter
4 tablespoons Ice water
½ teaspoon Salt
\N \N Filling:
2 cups Baked, mashed pumpkin (baked from scratch)
4 \N Eggs
2 tablespoons Karo syrup
½ cup Sugar
2 teaspoons Vanilla
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 dash Salt
\N \N Topping:
¾ cup Walnut halves
1½ teaspoon Butter


To prepare crust: Mix together all ingredients, cutting in butter with a knife. Roll out crust between two pieces of wax paper to big enough size to cover bottom of a 9" pie pan and come up the sides. Put crust in 9" pie pan. Bake crust at 350 degrees for 15-20 minutes. Remove from oven and set aside.

To prepare filling: Mix together all filling ingredients and spoon into pie crust.

For topping: Sprinkle walnuts on top of pie filling. Put small dabs of butter over pie filling. Bake for about 1 hour at 350 degrees (If pie is baked too long, walnuts will burn). Yields 6 8 servings.

Source: Daily Breeze Food Section - Octo From Sunny So. California - it's Grannie Go-Go with hugs and stuff! `[1;34;47mRainbow V 1.01 for Delphi - Registered ~*-

31522 28-OCT 21:11 Ethnic Cooking Kugel Recipes


Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998

Similar recipes