PUMPKIN PIE REVISITED
Chef John’s Pumpkin Walnut-Brown Sugar Crunch Pie Topping
(Add this to a baked and cooled pumpkin pie…You’ll never eat it plain again!)
1 1/4 cups coarsely chopped walnuts
3/4 cups packed brown sugar
6 tablespoons butter, melted
1.Combine melted butter, nuts, toffee bits and sugar; stir until moistened.
2.Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving. Delicious!
This recipe is a friend of mine’s who runs a large catering company in Portland. Yummy! I see variations online to insert pecans instead of walnuts, making it a good combination of the 2 favorite Thanksgiving pies into one. Also I see there is a note to add toffee bits.
We pray you have a delightful and THANK-FULL Thanksgiving surrounded by family, friends and aware of all God has blessed you with. He is so incredibly good to us.
“Praise the Lord! I will give thanks to the Lord with all my heart, in the company of the upright and in the assembly” Psalm111. Blessings from our house to yours. Jenn and Judy