The ultimate pumpkin pie to serve with your holiday dinner. The pumpkin pie is traditional, and the walnut-sugar topping is absolutely delicious.

Walnut Pumpkin Pie

Ingredients:

Classic Pie Pastry for one 9 inch pie

Filling:

3 large eggs

2 cups (15 ounce can) pumpkin

1½ cups (12 ounce can) evaporated milk

½ cup granulated sugar

½ cup firmly packed light brown sugar

1½ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

Walnut Topping:

1 tablespoon unsalted butter, melted

1 cup walnuts, coarsely chopped

¼ cup firmly packed light brown sugar

Directions:

1. Preheat oven to 350 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
   
   Filling:
2. In a large mixing bowl, beat the eggs with a wire whisk or fork until frothy. Add pumpkin, evaporated milk, granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
   
   Bake:
   
3. Partially bake for 40 minutes.
   
   Walnut Topping:
4. In a small bowl, combine melted butter, walnuts, and brown sugar; stir to mix. Gently spoon walnut topping around the outside edge of the partially baked filling.
   

Tip: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.

5. Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a kitchen knife inserted near the center comes out clean. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
   
   Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.
   
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