MAPLE CRUNCH PUMPKIN PIE
1 unbaked 9-in. (4 cup volume) pie shell
1-1/4 cups coarsely chopped Diamond Walnuts
1-1/2 cups granulated sugar, divided
2 eggs, lightly beaten
1-3/4 cups (15 or 16 oz. can) Libby's Solid Pack Pumpkin
3-1/2 tsp. maple flavoring, divided
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1-1/2 cups (12 fl. oz. can) Carnation Evaporated Milk
3 tbsp. melted Land O Lakes Butter
Mix walnuts and 3/4 cup sugar in small bowl; place 3/4 cup in bottom of pie shell.  Reserve remaining mixture for topping.  Combine eggs, pumpkin, remaining sugar, 2 tsp. maple flavoring, cinnamon, ginger, cloves, salt and evaporated milk in bowl; mix well.  Pour into pie shell.

Bake in preheated 425 oven for 15 minutes.  Reduce temperature to 350; bake for 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack. 

Stir butter and remaining maple flavoring into nut-sugar mixture; stir until moistened.  Sprinkle over cooled pie.  Broil about 5 inches from heat for 2-3 minutes or until bubbly.  Cool before serving.
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