A slight twist on the traditional pumpkin pie.
Ingredients
- prepared graham cracker crust: 1 piece (9 inch)
- pumpkin puree: 2 cups
- sweetened condensed milk: 1 can (14 ounce can)
- egg: 1 piece
- ¼ teaspoons ground cinnamon: 1 piece
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- packed brown sugar: 0.25 cup
- all-purpose flour: 2 Tbsp
- butter: 2 Tbsp
- walnuts: 0.75 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
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Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
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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.
