Maple Walnut Pumpkin Pie



1 (9 inch) Graham cracker pie crust or unbaked pie shell
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRANDŽ Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon, divided
1 teaspoon maple flavoring
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter
1/2 cup chopped walnuts

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, EAGLE BRANDŽ, eggs, 1/2 teaspoon cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
3. Meanwhile, in medium mixing bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Stir in nuts. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Refrigerate leftovers.

Yield: 1 - 9 inch pie, serves 8

EAGLEBRANDŽ Recipe