1 (15 ounce) can pumpkin
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
3/4 cup chopped walnuts
Preheat oven to 425 degrees. In large mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 tsp. of the cinnamon, ginger, nutmeg, and salt. Mix well. Turn into pie crust. Bake 5 minutes, remove pie. Reduce oven to 350 degrees. In bowl, combine sugar flour and remaining 1/2 teaspoon of cinnamon, cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Refrigerate leftovers.