Sunday, November 20, 2011

Maple-Walnut Pumpkin Pie

With Thanksgiving just four days away, it's likely you already have your menu planned out. I don't blame you... I started planning for Thanksgiving about a month ago... and it's not like I'm having it at my house or anything.  Nope I'm just bringing some side dishes along to my parent's dinner AND my in-laws dinner.  Yup we're so lucky to have both of our families within 10 minutes of our home... it means Thanksgiving times two! My husband surprisingly considers this a bad thing, since he doesn't know how to eat small portions at the first dinner, ends up stuffing himself at both dinners and then regrets it.  Typical men.  I, on the other hand, am excited.  Hopefully I can eat small portions... but no promises, I mean it IS Thanksgiving! ;)

If you happen to be looking for a pumpkin pie recipe, this one really is special.  Not your average pumpkin pie, this recipe has a walnut streusel on top that is really delicious and adds to the wow-factor of this pie! I'd be making it again this Thursday if my mom wasn't already gonna make the pies.  

Maple-Walnut Pumpkin Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
2 tablespoons real maple syrup or maple-flavored syrup
1 1/2 teaspoons pumpkin pie spice
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons cold butter or margarine
Topping: (I just used Cool Whip instead)
1 cup whipping cream
2 tablespoons packed brown sugar
Chopped walnuts, if desired
1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.  
2. Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside. 
3. Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.  
4. Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time. 
.5 To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.

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