Orange Walnut Pumpkin Pie

When you have a goal of creating a new recipe on a certain day, each week, sometimes the task is easier than others. Such was the case this week, but several days of pondering resulted in a great twist on an old classic. Give it a try and see if you agree.

Orange Walnut Pumpkin Pie

Makes 8-10 servings

Filling:

1 can (15 ounces) pumpkin

10 ounces evaporated milk

juice of one orange, about 2 ounces

2 eggs, beaten

3/4 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Topping:

juice of one orange

1/2 - 1/3 cup brown sugar

2 teaspoons orange zest

1/2 cup ground walnuts

single pie crust

Preheat oven to 425 degrees. Combine pumpkin, evaporated milk, orange juice, eggs, 3/4 cup brown sugar, cinnamon, nutmeg and ginger thoroughly and pour in pie crust. Bake for 15-20 minutes and then reduce temperature to 350 degrees. Bake for 40 more minutes.

After reducing oven temperature, stir together orange juice, zest, and 1/2 cup brown sugar over medium heat until sugar dissolves. Stir in walnuts and set aside.

Remove pie from oven at end of 40 minutes and spread topping across entire pie. Broil until topping bubbles, about 3-5 minutes. Cool thoroughly before serving.