Walnut Pumpkin Pie

1 (6oz) Ready Crust Graham Cracker Pie Crust

1 (15oz) can pumpkin

1 (14oz) can Sweetened Condensed Milk (NOT evaporated milk)

1 egg

1 1/4tsp ground cinnamon

1/2 tsp EACH ground ginger, nutmeg and salt

1/4 cup brown sugar, packed

2 Tbsp all purpose flour

2 Tbsp cold butter

3/4 cup chopped walnuts

Heat oven to 425 degrees F. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt; mix well. Turn into pie crust. Bake 15minutes; remove pie. Reduce oven temperature to 350 degrees F.

In small bowl, combine sugar, flour, and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40minute or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired.

Makes 8 servings. Refrigerate leftovers.

I certainly realize that not everyone loves walnuts. My husband does not really love walnuts. But, this pie is so good and definitely worth a try if you like pumpkin and walnuts. It is also very easy to put together.