TOMORROW, NOVEMBER 25TH, IS THANKSGIVING DAY!!
HAVE A THANKFUL THANKSGIVING DAY!
STREUSEL TOPPED PUMPKIN PIE:
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1 large egg
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 (6 ounce) graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter or margarine
3/4 cup chopped walnuts
Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust. Bake at 425 degrees for 15 minutes. In small bowl combine brown sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove pie from oven; reduce oven to 350 degrees. Sprinkle streusel mixture over pie. Bake for 40 minutes or until set. Cool. Serve warm or at room temperature. Store leftovers covered in refrigerator.
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