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Ingredients

1 (9 inch) prepared graham cracker crust 2 cups pumpkin puree 1 (14 ounce) can sweetened condensed milk 1 egg 1 ¼ teaspoons ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt ¼ cup packed brown sugar 2 tablespoons all-purpose flour 2 tablespoons butter ¾ cup chopped walnuts

Nutrition Info

458.7 calories carbohydrate: 59.4 g cholesterol: 47.5 mg fat: 22.5 g fiber: 2.2 g protein: 8.3 g saturatedFat: 7 g servingSize: - sodium: 410.3 mg sugar: 45.8 g transFat: : - unsaturatedFat: : -

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.

1 -8 or 9 inch pie

A slight twist on the traditional pumpkin pie.