8 servings
| 1 | 6 ounce
graham cracker crust |
| 1 | 16 oz. can
canned pumpkin |
| 1 | 14 oz. can
sweetened condensed milk |
| 1 | each egg |
| 1 1/4 | teaspoons
ground cinnamon |
| 1/2 | teaspoon
ginger |
| 1/2 | teaspoon
nutmeg |
| 1/2 | teaspoon
salt |
| 1/4 | cup packed
light brown sugar |
| 2 | tablespoons
all-purpose flour |
| 2 | tablespoons
cold margarine |
| 3/4 | cup
chopped walnuts |
Heat oven to 425 degrees. In
mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4
teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into
pie crust. Bake 15 minutes; remove pie. Reduce oven to 350
degrees. In a 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. Bake 40 minutes
or until knife inserted 1 inch from edge comes out clean. Cool.
Refrigerate leftovers
Nutrition Facts
Amount Per Serving: Calories
421 - Calories from Fat 179
Percent Total Calories From: Fat
43%, Protein 7%, Carbohydrate 51%
Totals and Percent Daily Values (2000
calories): Fat 20g, Saturated Fat 5g,
Cholesterol 43mg, Sodium 395mg, Total Carbohydrate 53g, Dietary
Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 12863 units, Vitamin C
4 units, Calcium 0 units, Iron 2 units
Prep: 0:15 Cook: 0:55 Stand: 0:00 Total: 1:10
