1 cn Solid-pack pumpkin; (15
-ounces)
1 cn Sweetened condensed milk;
-(14 ounces)
1 Egg
1 1/4 ts Ground cinnamon; divided
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Salt
One 9-ounce graham cracker
-pie crust
1/4 c Firmly packed light brown
-sugar
2 tb All-purpose flour
2 tb Cold margarine
3/4 c Chopped walnuts
Preheat the oven to 425 degrees F. In a large bowl, combine the
pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, the
ginger, nutmeg, and salt; mix well. Pour into the crust and bake for
15 minutes; remove the pie from the oven. Reduce the heat to 350
degrees F. In a small bowl, combine the brown sugar, flour, and the
remaining 1/2 teaspoon cinnamon; using a pastry cutter or 2 knives,
cut in the margarine until crumbly. Stir in the walnuts and sprinkle
over the pie. Bake for 35 to 40 minutes, or until a knife inserted in
the center comes out clean. Allow to cool completely, then cover and
chill until ready to serve.
NOTE: Top each slice with a dollop of whipped topping and some candy
corn or a walnut half.
Yields
1 servings