Add pretzels to food processor cup and pulse to break down into small pieces; remove and transfer to a bowl. Repeat the process with the walnuts, pulsing until the nuts are broken down into tiny pea-sized pieces and then transfer to the pretzel bowl.
Pour melted butter and brown sugar over the pretzels and California walnuts, use a spoon to combine all of the ingredients and then transfer to a 9” glass pie dish.
Use the back of a measuring cup of glass and press the pretzel-walnut mixtures into the pie dish until it’s evenly distributed across the bottom and around the edges of the pan.
Bake the crust at 350 degrees for 10 minutes; remove from oven and set aside while you prepare the filling.
Add white sugar, cinnamon, nutmeg, 2 eggs, pumpkin puree, and evaporated milk in a large bowl and whisk together until fully combined.
Pour filling into the pre-baked piecrust and return the pie to the oven to cook at 350 degrees for 40 minutes. (Watch the pie crust for burning; if the edges look like they’re starting to darken add a piece of foil around the edge of the pie crust to prevent burning.)
Remove from oven and let cool before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/11/19/walnut-pretzel-pumpkin-pie/