Walnut Pumpkin Pie recipe

1 servings

1 (9 inch) unbaked pie shell

1 cup chopped walnuts

1/4 cup firmly packed light brown sugar

1 1/2 teaspoons ground cinnamon, divided

1 (15 ounce) can pumpkin

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

Preheat oven to 425 degrees F.

In small mixing bowl, combine nuts, sugar, and 1/2 teaspoon cinnamon; sprinkle evenly over bottom of pastry shell.

In large bowl, combine pumpkin, EAGLE BRAND®, eggs, remaining 1 teaspoon cinnamon, nutmeg, salt, and ginger; mix well.

Pour filling over nut mixture in pie shell.

Bake for 15 minutes.

Reduce oven to 350 degrees F; continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean.

Cool.

Garnish as desired.

Refrigerate leftovers.