Golden Harvest Pumpkin Pie

Happy Thanksgiving. Many are walking up early this morning to put turkeys in the oven and put the last touches on a plentiful meal. We have much to be thankful for.
Today I will not be preparing a family dinner, but instead helping with a community dinner, that will be a later post. This morning I share a pumpkin pie recipe that a good friends of mine brought to a church dinner earlier this year and I made for our church's Fall Festival. It is similar to the traditional recipes I've used in the past but the nut topping adds extra taste and an attractive look.

Festive Pumpkin Pie

Ingredients:

¾ cup brown sugar

1 tablespoon flour

½ teaspoon salt

2 ¼ teaspoons pumpkin pie spice

1 ½ cups canned pumpkin

1 ⅓ cups evaporated milk

1 egg, slightly beaten

1 unbaked 9-inch pie shell

Nut Topping:

½ cup nuts, chopped

1 tablespoon margarine

2 tablespoons brown sugar

 1 ½ teaspoons grated orange rind

Directions:

Mix brown sugar, flour, salt, and pumpkin pie spies. Stir in canned pumpkin, evaporated milk, and egg. Stir until smooth. Pour into pastry lined pan. Bake in an oven preheated to 375 degrees for 45 minutes, remove pie from oven and spoon topping mixture around edge. Bake 15 minutes longer.