Walnut Pumpkin Pie

A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust.

SERVES 8


Ingredients

* 1 (9 inch) unbaked pie shells

Filling

* 1 (15 ounce) can pumpkin

* 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
* 1 egg
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon nutmeg
* 1/2 teaspoon salt

Topping

* 1/4 cup brown sugar, firmly packed
* 2 tablespoons unsifted flour
* 1/2 teaspoon cinnamon
* 2 tablespoons butter, cold
* 3/4 cup walnuts, chopped

Directions

1. Preheat oven to 425°F.
2. In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
3. Bake 15 minutes.
4. Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
5. Reduce oven temperature to 350°F.
6. Sprinkle walnut mixture evenly over pie.
7. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
8. Cool. Garnish as desired.
9. Refrigerate leftovers.






---
go ahead share your thoughts with me now, my ears are open. I'm always eager to hear what you think.
-----
follow me on Twitter