Walnut Pumpkin Pie recipe

1 servings

1 (9 inch) prepared graham cracker crust

2 cups pumpkin puree

1 (14 ounce) can sweetened condensed milk

1 egg

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

2 tablespoons butter

3/4 cup chopped walnuts

Preheat oven to 425 degrees F (220 degrees C).

In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt.

Pour batter into the pie crust.

Bake at 425 degrees F (220 degrees C) for 15 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C).

In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon.

Cut in the butter or margarine until the mixture is crumbly.

Stir in walnuts.

Sprinkle mixture evenly over the pie.

Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean.

Cool and garnish as desired.