Pumpkin Pie with Brown Sugar Walnut Topping

Ingredients for Pumpkin Pie (taken from Libby’s Famous Pumpkin Pie):

  • 1 Ready Made Pie crust in 9-inch pie dish
  • 1 15oz can pure pumpkin
  • 1 12oz can evaporated milk
  • 2 large eggs
  • ½ cup sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp cloves

For Topping:

  • ½ cup chopped walnuts
  • ¼ cup brown sugar, packed
  • ½ tsp cinnamon
  • Pinch of salt

*Mix ingredients together in small bowl and set aside*

Directions for Pie:

  1. Preheat oven to 425
  2. Mix sugar, salt, and spices in small bowl.
  3. Beat eggs in large mixing bowl. Stir in pumpkin and sugar spice mixture.
  4. Gradually stir in evaporated milk, until smooth with no lumps.
  5. Let pie crust defrost according to package directions. Place in 9 in pie dish. Fold and scallop edges. (If you don’t know how to do this, Google it… there are instructional videos all over the internet that can teach you how to make a nice pie crust edge.)
  6. Pour into pie shell. Bake for 15 minutes at 425. Then reduce temperature to 350 and bake for another 25 minutes. Remove from oven and sprinkle topping evenly over pie. Return to oven cook another 25 minutes.
  7. Remove from oven and let stand for two hours. Serve immediately or refrigerate. Top with Chocolate Frangelico Cool Whip.

 

Chocolate Frangelico Cool Whip

  • 2 cups Cool Whip
  • ¼ cup semi sweet chocolate chips
  • 1 tbsp Frangelico liquor
  • ½ tsp cinnamon
  1. Melt chocolate chips. Add frangelico and cinnamon to melted chocolate.
  2. Pour over Cool Whip and mix together evenly.

*If you have a hand mixer or electric stand mixer that would whip it together better than by hand.