INGREDIENTS
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- 1 1/4 cups coarsely chopped walnuts
- 1/3 cup packed SPLENDA Brown Sugar Blend
- 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
- 1/3 cup SPLENDA Sugar Blend for Baking
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
INSTRUCTIONS
PREHEAT oven to 425° F.
COMBINE walnuts and SPLENDA Brown Sugar Blend in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, SPLENDA Sugar Blend for Baking, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.
BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.
COMBINE walnuts and SPLENDA Brown Sugar Blend in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, SPLENDA Sugar Blend for Baking, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.
BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.
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