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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!)

Ingredients
1 1/4 cups coarsely chopped walnuts 
3/4 cups packed brown sugar 
6 tablespoons butter, melted

Procedure
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

Judy Preciado is an Independent Consultant. Her areas of expertise are Social Media/Marketing, Promotions, Event Production and Wellness. She co-founded SimplyFit4Life and is currently Director of Media/Marketing with SF4L. Her most meaningful investment in life is with her family. Her greatest relationship is with her God.
Judy Preciado
View all posts by Judy Preciado

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