Harvest Walnut Pumpkin Pie

Ingredients

• 1 unbaked 9-inch deep-dish pie crust
• 1 (15-ounce) can pumpkin puree
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup heavy cream
• 1 cup chopped walnuts
• Whipped cream for serving (optional)

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, eggs, and heavy cream until fully combined.
3. Pour the mixture into the unbaked pie crust.
4. Sprinkle the top of the pie with the chopped walnuts.
5. Bake for 55-60 minutes or until a knife inserted in the center comes out clean.
6. Let cool completely before serving.

Interesting Facts

• This pie can be served warm or cold.
• For an extra crunch, add chopped pecans to the top of the pie.
• For a vegan version, substitute the eggs and heavy cream for almond milk and maple syrup.