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  • Crunchy Pumpkin Pie

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    Crunchy Pumpkin Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 can solid-pack pumpkin - (15 ounce)
    • 1 can sweetened condensed lowfat milk - (14 ounce)
    • 1 x egg
    • 1 1/4 tsp grnd cinnamon divided
    • 1/2 tsp grnd ginger
    • 1/2 tsp grnd nutmeg
    • 1/2 tsp salt
    • 1 x nine-inch graham cracker pie crust
    • 1/4 c. light brown sugar - (firmly-packed)
    • 2 Tbsp. all-purpose flour
    • 2 Tbsp. cool margarine
    • 3/4 c. minced walnuts

    Directions

    1. Preheat the oven to 425 degrees.
    2. In a large bowl, combine the pumpkin, sweetened condensed lowfat milk, egg, 3/4 tsp. cinnamon, the ginger, nutmeg, and salt, mix well. Pour into the crust and bake for 15 min, remove the pie from the oven.
    3. Reduce the heat to 350 degrees.
    4. In a small bowl, combine the brown sugar, flour, and the remaining 1/2 tsp. cinnamon, using a pastry cutter or possibly 2 knives, cut in the margarine till crumbly. Stir in the walnuts and sprinkle over the pie.
    5. Bake for 35 to 40 min or possibly till a knife inserted in the center comes out clean. Allow to cold completely, then cover and refrigeratetill ready to serve.
    6. This recipe yields 8 servings.
    7. Comments: Top each slice with a dollop of whipped topping and some candy corn or possibly a walnut half.

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