Walnut pumpkin pie

Yield: 8 servings ( Serving Size: 1/8 of pie )
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  • 1 container(s) Keebler ready crust graham cracker crust
  • 1 can(s) Pumpkin, 15 oz.
  • 1 1/4 teaspoon(s) Ground cinnamon
  • 1 can(s) Eagle brand sweetened condensed milk
  • 1/2 teaspoon(s) Each, ginger, nutmeg and salt
  • 1/4 cup(s) Packed brown sugar
  • 2 tablespoon(s) Flour
  • 2 tablespoon(s) Cold butter
  • 3/4 cup(s) Walmuts Chopped


  1. Heat oven to 425. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp of cinnamon, ginger, nutmeg and salt, mix we'll. Pour into crust.

  2. Bake 15 minutes, remove pie. Reduce oven to 350.

  3. Combine sugar, flour and remaining 1/2 tsp of cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie.

  4. Bake 40 minutes at 350 or until knife inserted comes out clean. Makes 1 pie.
October 2013

This recipe is a personal recipe added by Annie42 and has not been tested or endorsed by MyRecipes.

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