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Walnut Pumpkin Pie

  • 6 oz. Keebler Ready Crust Graham Cracker Pie Crust
  • 15 oz. can pumpkin
  • 14 oz. can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
  • 1 egg
  • 1-1/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 c. firmly packed brown sugar
  • 2 T. all-purpose flour
  • 2 T. cold margarine
  • 3/4 c. chopped Diamond walnuts
     
 
Heat oven to 425. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt; mix well. Pour into crust.Bake 15 minutes; remove pie. Reduce oven to 350.Combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350 or until knife inserted comes out clean. Makes 1 pie.
 





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