Walnut Crusted Pumpkin Pie

******Please note that I have no picture of this dish yet!  After we have enjoyed it on Thanksgiving day, I will update this post with a photo.*********

     Like most Americans, I want my pumpkin pie on Thanksgiving.  The problem is that despite the fact that I really do love pumpkin baked items, I don't think I love a piece of straight-up pumpkin pie.  I always get about halfway through a piece and find myself a little tired of it.  This might be because I am not a huge fan of custard and pumpkin pie is usually listed as a custard pie.

    Last year I discovered a way to fix the problem of not really loving pumpkin pie.  Once I figured out to add a layer of brown sugary walnuts on top of the crust, my pumpkin pie was transformed from ho-hum to really special.  I promise you there wasn't a single bite left on my dessert plate!

  I actually ended up combining three separate recipes to create my dream pie.  I started with my basic crust recipe (found here on the blog) from The America's Test Kitchen Baking Book.

    The sugary walnut mix came from my beloved Classic Southern Desserts cookbook.  There are some incredible recipes in this collection and I highly recommend it if you like to bake.

    Next I turned to one of the most authoritative sources on baking, the King Arthur Flour recipe site.  where I found a fabulous sounding recipe called Smooth and Spicy Pumpkin Pie.  The best part about this pie mix?  It is actually much better if made the day before which makes Thanksgiving Day assembly so much less stressful!  Just make it up the night before and then pour it into your walnut lined crust the next morning.  So simple!

   As always, I recommend starting with a made-from-scratch crust if you want the best possible pie; however, if you want to save some time, you could use a frozen or a roll-out crust.

Walnut Crusted Pie

1 single pie crust

Walnut Layer:

1 C. walnuts, toasted, cooled, and chopped (toast in a 350 degree oven until fragrant, about 10 - 15 minutes)
3 T. melted butter
1/2 t. vanilla
1 1/2 C. light brown sugar, packed

Pie Filling:

2 T. all-purpose flour
1 t. cinnamon
pinch of cloves
1/4 t. nutmeg
1/2 t. salt
3/4 C. light brown sugar
1 1/2 C. canned pumpkin (NOT pumpkin pie filling)
2 T. corn syrup, light or dark
1 1/2 C. whole milk
2 large eggs, beaten

Mix pie filling at least 1/2 hour to an hour ahead of time and allow to sit on counter, or place int refrigerator overnight.

Mix flour, spices, and salt in a large bowl.  Add the brown sugar and pumpkin and blend thoroughly (I use an immersion blender for this, but you could also just use a hand mixer).  Add the corn syrup and milk and blend again.  Add beaten eggs and beat one more time. Set on counter or place in refrigerator overnight.

When ready to assemble and bake, heat oven to 450 degrees.

Mix nuts, melted butter, vanilla, and brown sugar to make the walnut layer.

Fit the pie crust into a 9" pie pan.  Using a fork, press into the edge of the crust all around to make a pretty design.

Gently pat nut mixture into the bottom of the crust.  Pour filling mix over the nut layer.  More likely than not, you will have more filling than you need so you could bake an additional small pie or discard the remaining filling.  DO NOT pour all of the filling in if it doesn't fit!  Cover the edge of the pie with a pie crust shield or create one from aluminum foil.

Place the pie on a foil lined baking sheet to catch any spills and begin baking the pie on the bottom rack of the oven for 15 minutes.

After 15 minutes has passed, reduce the temperature to 350 degrees, move the pie to the middle rack, and bake for additional 35 - 40 minutes or until the center of the pie seems somewhat set.

Take pie out of the oven and allow to cool to room temperature.  Can also be served chilled.  Add whipped cream to each piece before serving.