Streusel-Topped Pumpkin Pie Recipe

• 1 can pumpkin
• 1 can sweetened condensed milk
• 1 egg
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. each ground ginger, nutmeg and salt
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• 1 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

Directions

Preheat oven to 425 degrees 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 crust from oven; reduce oven to 350 degrees 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.

By Robin from Washington, IA

What size can of pumpkin do you use?