Serves: 8
Total Calories: 410
1. In medium bowl stir together egg, pumpkin, sweetened condensed milk, 3/4 teaspoon of cinnamon, ginger and nutmeg.
2. Pour pumpkin mixture into crust. Bake at 425°F for 15 minutes. Remove pie from oven. Reduce oven temperature to 350°F.
3. In small bowl combine brown sugar, flour and remaining cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle over pie.
4. Bake at 350°F about 40 minutes 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 Walnut Pumpkin Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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