Different Pumpkin Pie - cooking recipe

Ingredients

For the Pumpkin Filling
1 1/2 cups evaporated milk
1 tablespoon unflavored gelatin (about 1 1/4 envelopes)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
3/4 cup sugar
2 cups pumpkin
For the Topping
1 cup walnuts, finely chopped
2/3 cup brown sugar
3 tablespoons unsalted butter, melted
1 pinch salt

Preparation

Preheat the oven to 425\u00b0F Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.
To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth.
Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil.
Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools.
To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie.
Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly.
Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.