Walnut Pumpkin Pie
rec.food.recipes/Johnson/1998

1 9-inch graham cracker pie crust
1 (15-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 egg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg and salt
1/4 cup firmly packed brown sugar
2 tablespoons unsifted flour
2 tablespoons cold margarine or butter
3/4 cup chopped walnuts

Preheat oven to 425F.

In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into pie crust.

Bake at 425F for 15 minutes.

Meanwhile, 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.

Reduce oven temperature to 350F. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.