Streusel-Topped Pumpkin Pie

15 oz. can solid pack pumpkin
14 oz. can sweetened, condensed milk
1 egg
1 1/4 t. cinnamon, divided usage
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 graham cracker pie crust
1/4 c. firmly packed brown sugar
2 T. flour
2 T. cold butter
3/4 c. chopped nuts

Preheat oven to 425°. In large mixing bowl, beat pumpkin, sweetened condensed milk, egg, 3/4 t. cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes. Meanwhile, combine sugar, flour and remaining 1/2 t. cinnamon. Cut in butter until crumbly. Stir in nuts. Remove pie from oven. Reduce oven temp to 350°. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve with whipped cream, definitely. This is delicious warm, at room temperature, or chilled. Store in the refrigerator.

 

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