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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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A slight twist on the traditional pumpkin pie. Ingredients:
1 (9 inch) prepared graham cracker crust |
2 cups pumpkin puree |
1 (14 ounce) can sweetened condensed milk |
1 egg |
1 1/4 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 cup packed brown sugar |
2 tablespoons all-purpose flour |
2 tablespoons butter |
3/4 cup chopped walnuts |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
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