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Walnut Pumpkin Pie

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“A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
  3. Bake 15 minutes.
  4. Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
  5. Reduce oven temperature to 350°F.
  6. Sprinkle walnut mixture evenly over pie.
  7. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
  8. Cool. Garnish as desired.
  9. Refrigerate leftovers.

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