Ingredients:
1 (9 inch) unbaked pie shells
1 (15 ounce) cans pumpkin
1 (14 ounce) cans sweetened condensed milk ( NOT evaporated milk)
1 eggs
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup brown sugar, firmly packed
2 tablespoons unsifted flour
1/2 teaspoon cinnamon
2 tablespoons butter, cold
3/4 cup walnuts, chopped
Directions:
Preheat oven to 425 F.
In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
Bake 15 minutes.
Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
Reduce oven temperature to 350 F.
Sprinkle walnut mixture evenly over pie.
Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
Cool. Garnish as desired.
Refrigerate leftovers.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.