Pumpkin Walnut Pie
Source of Recipe
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1 graham cracker pie crust, 9 inch
15 ounces pumpkin, canned
14 ounces sweetened condensed milk, canned
1 egg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons margarine, cold
3/4 cup walnuts, chopped
Preheat oven to 425 F. In a mixing bowl, combine pumpkin, sweetened
condensed milk, egg, 3/4 tsp. of the cinnamon, ginger, nutmeg and
salt. Mix well. Pour into pie crust. Bake at 425 F for 15 min.
Remove from oven.
Reduce oven temperature to 350 F. In a small bowl, combine sugar,
flour and remaining 1/2 tsp. cinnamon. Cut in cold margarine until
mixture is crumbly. Stir in walnuts. Sprinkle walnut mixture evenly
over pie. Bake 45 min. at 350 F or until knife inserted 1" from
edge comes out clean. Cool.
Refrigerate leftovers.
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