Candied Walnut-Topped Pumpkin Pie
Pumpkin pie is even better with a delicious nut topping.
- Serves: 8
- Prep Time: 20 Minutes
- Cook Time: 58 Minutes
- Total Time: 1 Hour 18 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 1 slice (1/8 of pie)
- Amount Per Serving
- Calories:
- 410
- Calories from Fat:
- 220
- Total Fat:
- 24g
- Saturated Fat:
- 7g
- Cholesterol:
- 70mg
- Sodium:
- 300mg
- Total Carbs:
- 38g
- Dietary Fiber:
- 4g
- Sugars:
- 23g
- Protein:
- 9g
DIRECTIONS
Preheat oven to 425 degrees F.
Combine walnuts and SPLENDA® Brown Sugar Blend in small bowl. Place 3/4 cup of walnut mixture in pie shell. Combine pumpkin, evaporated milk, SPLENDA® Sugar Blend for Baking, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on wire rack.
Combine butter and remaining walnut mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.
INGREDIENTS
- 1 1/4 cups coarsely chopped walnuts
- 1/3 cup SPLENDA® Brown Sugar Blend, packed
- 1 (9 inch) deep dish pie shell
- 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
- 1/3 cup SPLENDA® Sugar Blend
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 teaspoons butter, melted
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