1 (15-oz.) can pumpkin

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

1 egg

1-1/4 teaspoons ground cinnamon, divided

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 cold margarine or butter

3/4 cup chopped walnuts

 

Heat oven to 425 deg.  In mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg, and salt; mix well.  Turn into pie crust.  Bake 15 minutes; remove pie.  Reduce oven temperature to 350 deg.

 

In small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly.  Stir in walnuts.  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.

 

Makes 8 servings.