1 9-inch pie crust
1 1/4 cups packed brown sugar, divided
1 cup black walnuts, chopped fine
3 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 pound canned pumpkin
1/2 pound softened cream cheese
2 large eggs
2 tablespoons flour
1 1/2 teaspoons pumpkin spice
Preheat oven to 350 degrees F. Bake pie crust for 6 minutes, or until it's slightly browned. Remove from oven and cool.
Increase the temperature of the oven to 425 degrees F.
Chop fine the black walnuts and place onto a cookie sheet. Place into the oven for 3 minutes to
slightly toast the nuts. Remove and cool.
Then, in a small bowl, mix the toasted black walnuts, 1/2 cup of packed brown sugar and butter. Add to the bottom of the pie crust and spread evenly.
Then, in another medium-sized mixing bowl, blend together the pumpkin and cream cheese. Then
add and mix thoroughly the eggs, flour, pumpkin spice and the rest of the brown sugar. Pour over the walnut mix and place on a cookie sheet. Place the cookie sheet into the 425-degree oven for 15 minutes. Reduce the temperature to 350 degrees F and bake for another 30 minutes, or until the pie filling has set. Remove, cool and decorate.
