Traditional Pumpkin Pie With A Walnut-Crunch Topping - cooking recipe

Ingredients

1 1/2 cups walnuts, coarsely chopped
3/4 cup firmly packed dark brown sugar
1/4 cup pure maple syrup
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3/4 cup white sugar
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
9 inches deep dish pie shells, unbaked
3 tablespoons butter, melted
sweetened whipped cream
3 tablespoons orange zest

Preparation

Preheat oven to 425 degrees F.
Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!