Recipe: Chunky Walnut Pumpkin Pie

CHUNKY WALNUT PUMPKIN PIE

FOR THE CRUST:
2 cups flour
1 stick (1/2 cup) butter
4 tbsp ice water
1/2 tsp salt
FOR THE FILLING:
2 cups baked, mashed pumpkin (baked from scratch)
4 eggs
2 tbsp Karo light corn syrup
1/2 cup sugar
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 dash salt
FOR THE TOPPING:
3/4 cup walnut halves
1 1/2 tsp butter

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Mix together all ingredients, cutting in butter with a knife. Roll out crust between two pieces of wax paper to big enough size to cover bottom of a 9-inch pie pan and come up the sides. Put crust in 9-inch pie pan.

Bake crust at 350 degrees F for 15-20 minutes. Remove from oven and set aside.

TO PREPARE FILLING:
Mix together all filling ingredients and spoon into pie crust.

FOR THE TOPPING:
Sprinkle walnuts on top of pie filling. Put small dabs of butter over pie filling.

Bake for about 1 hour at 350 degrees F. (If pie is baked too long, walnuts will burn).

Servings: 8
Adapted from source: Daily Breeze