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Caramel-Crunch Pumpkin Pie

Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    8 servings


  • 3/4 cup packed brown sugar, divided
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons butter, melted
  • 1 unbaked pastry shell (9 inches)
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon rum extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground ginger
  • 1-1/2 cups heavy whipping cream
  • Whipped cream and additional chopped walnuts, optional


  • In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.
  • Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
  • Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 466 calories, 33g fat (16g saturated fat), 153mg cholesterol, 327mg sodium, 38g carbohydrate (24g sugars, 2g fiber), 7g protein.

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