Walnut Pretzel Pumpkin Pie.
  • 1.5 Cups of Pretzels
  • 1.5 Cups of California walnuts
  • 10 Tbsp. of Butter
  • 3 Tbsp. of Brown Sugar
  • ¾ cup white sugar
  • 1.5 tsp. cinnamon
  • 1.5 tsp. Nutmeg
  • 2 large eggs
  • 15 oz. can of Pumpkin Puree
  • 12 oz. can of evaporated milk
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the crust at 350 degrees for 10 minutes; remove from oven and set aside while you prepare the filling.
  6. Add white sugar, cinnamon, nutmeg, 2 eggs, pumpkin puree, and evaporated milk in a large bowl and whisk together until fully combined.
  7. 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.)
  8. Remove from oven and let cool before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/11/19/walnut-pretzel-pumpkin-pie/