50+ Friends Club Cookbook -- Pies and Pastries -- Streusel-Topped Pumpkin Pie

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Streusel-Topped Pumpkin Pie

From the Kitchen of: Pat


1	can (15 oz.)	Pumpkin
1	can (14 oz.)	Sweetened condensed milk (NOT evaporated milk)
1		Egg
1-1/4	tsp	Ground cinnamon
1/2	tsp (each)	Ground ginger, nutmeg, and salt
1	6 oz	Ready-made graham cracker pie crust
1/4	cup	Firmly packed brown sugar
2	Tbsp	Flour
2	Tbsp	Cold butter or margarine
3/4	cup	Chopped walnuts

Preheat oven to 425º F. With mixer or wire whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.
Bake 15 minutes.
Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove pie from oven; reduce oven to 350º F. Sprinkle streusel mixture over pie.
Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers.
Top with whipped cream, if desired.