Pumpkin Pie with Brown Sugar-Walnut Topping

Today I made this wonderful pie and took it to work. It was a hit. The crust was flaky and the pie itself  was creamy, like a pumpkin mousse. The top was crunchy with the walnuts and sweet. Very tasty. I used European butter for the crust. I really think it makes a difference.


One Response

  1. I can vouch for this pie. I won’t be making my usual boring pumpkin pies again next Thanksgiving. This will be might new substitute.

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