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1 |
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6-ounce Keebler Ready Crust Graham Cracker Pie Crust |
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1 |
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15-ounce can pumpkin |
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1 |
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14-ounce can Eagle Brand Sweetened Condensed Milk |
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1 |
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Egg |
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1-1/4 tsp |
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Ground cinnamon |
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1/2 tsp |
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Each ground ginger, nutmeg & salt |
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1/4 cup |
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Packed brown sugar |
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2 tbl |
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All-purpose flour |
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2 tbl |
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Cold margarine or butter |
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3/4 cup |
Chopped walnuts |
Assemble all ingredients and utensils.
To Cook:
Heat oven to 425 degrees. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon of nutmeg and 1/2 teaspoon of salt; mix well. Turn into pie crust. Bake 15 minutes, remove pie. Reduce oven to 350 degrees. In small bowl, combine brown 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. Refrigerate leftovers.
Makes 8 servings.
