Streusel-Topped Pumpkin Pie

• 1 (15 ounce) can pumpkin
• 1 (8 ounce) can Eagle Brand Condensed Milk, sweetened
• 1 egg
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup brown sugar, firmly packed
• 2 tablespoons flour
• 2 tablespoons butter or 2 tablespoons margarine, cold
• 3/4 cup walnuts, chopped

1. Preheat oven to 425.
2. With mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons.
3. cinnamon; cut in butter until crumbly.
4. Stir in walnuts.
5. Remove crust from oven.
6. Reduce oven to 350.
7. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool.
8. Serve warm or at room temperature. Refrigerate leftovers.
9. TIP: Top with whipped cream if desired.

pumpkin, milk, egg, ground cinnamon, ground cinnamon, ground ginger, nutmeg, salt, brown sugar, flour, butter, walnuts

Taken from www.food.com/recipe/streusel-topped-pumpkin-pie-2893 (may not work)