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    Pumpkin Walnut Pie

    Source of Recipe


    1 graham cracker pie crust, 9 inch
    15 ounces pumpkin, canned
    14 ounces sweetened condensed milk, canned
    1 egg
    1 1/4 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    1/4 cup brown sugar
    2 tablespoons flour
    2 tablespoons margarine, cold
    3/4 cup walnuts, chopped

    Preheat oven to 425 F. In a mixing bowl, combine pumpkin, sweetened
    condensed milk, egg, 3/4 tsp. of the cinnamon, ginger, nutmeg and
    salt. Mix well. Pour into pie crust. Bake at 425 F for 15 min.
    Remove from oven.

    Reduce oven temperature to 350 F. In a small bowl, combine sugar,
    flour and remaining 1/2 tsp. cinnamon. Cut in cold margarine until
    mixture is crumbly. Stir in walnuts. Sprinkle walnut mixture evenly
    over pie. Bake 45 min. at 350 F or until knife inserted 1" from
    edge comes out clean. Cool.

    Refrigerate leftovers.




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