Chunky walnut pumpkin pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| 2 | cups | Flour |
| 1 | Stick butter | |
| 4 | tablespoons | Ice water |
| ½ | teaspoon | Salt |
| Filling: | ||
| 2 | cups | Baked, mashed pumpkin (baked from scratch) |
| 4 | Eggs | |
| 2 | tablespoons | Karo syrup |
| ½ | cup | Sugar |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | dash | Salt |
| Topping: | ||
| ¾ | cup | Walnut halves |
| 1½ | teaspoon | Butter |
Directions
Crust:
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
From: BCLEAVER To: ALL
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998