Serves: 8
Total Calories: 347
1. In medium bowl stir together egg, pumpkin, sweetened condensed milk, 3/4 teaspoon of cinnamon, ginger and nutmeg.
2. Place crust on baking sheet. Pour in pumpkin mixture. Bake on baking sheet at 350°F for 20 minutes.
3. Meanwhile, in small bowl combine brown sugar, flour and remaining cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle around edge of pie.
4. Bake at 350°F about 45 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
This Streusel-Topped Pumpkin Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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