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| 1 Dose | Solid-pack pumpkin; (15 ounces) |
| 1 Dose | Sweetened condensed milk; (14 ounces) |
| 1 | egg |
| 1 1/4 Teelöffel | Ground cinnamon; divided |
| 1/2 Teelöffel | ginger ground |
| 1/2 Teelöffel | nutmeg ground |
| 1/2 Teelöffel | salt |
| | One 9-ounce graham cracker pie crust |
| 1/4 Tasse | brown sugar firmly packed, light |
| 2 Esslöffel | all-purpose flour |
| 2 Esslöffel | Cold margarine |
| 3/4 Tasse | walnuts chopped |
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Preheat the oven to 425 degrees F. In a large bowl, combine the pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, the ginger, nutmeg, and salt; mix well. Pour into the crust and bake for 15 minutes; remove the pie from the oven. Reduce the heat to 350 degrees F. In a small bowl, combine the brown sugar, flour, and the remaining 1/2 teaspoon cinnamon; using a pastry cutter or 2 knives, cut in the margarine until crumbly. Stir in the walnuts and sprinkle over the pie. Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Allow to cool completely, then cover and chill until ready to serve.
corn or a walnut half.
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