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WALNUT CRUNCH PUMPKIN PIE

1 1/4 c. coarsely chopped walnuts
3/4 c. packed brown sugar
1 - (15 oz.) can Libby's Pumpkin
1 - (12 oz.) can Carnation evaporated milk
3/4 c. sugar
2 eggs - lightly beaten
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 unbaked 9-inch deep dish pie shell
3 Tbsp. butter - melted

Mix walnuts and brown sugar in small bowl. In another bowl
combine pumpkin, milk, sugar, eggs, spices, and salt. Mix well.
Place 3/4 cups of nut-sugar mixture on bottom of pie shell. Pour
batter over nuts. Bake at 450 degrees for 15 minutes. Reduce
temperature to 350 degrees and bake for 40 to 50 minutes. Cool on
rack. Add butter to remaining nut-sugar mixture, stir until
moistened. Sprinkle over cooled pie. Recipe makes approx: 6 to
8 servings.

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