Pumpkin Pie with Nut Topping

November 2009

        1 9” pie shell baked                                             1 tsp cinnamon

   1 15 oz can pumpkin                                           ½ tsp ginger

      1 can eagle brand milk                                         ½ tsp nutmeg

2 eggs                                                                  ½ tsp salt

Topping ingredients below

In mixing bowl combine all ingredients and pour into crust. Bake 15 minutes in preheated oven at 425. Reduce to 350 and continue baking 35 – 40 minutes or until knife comes out clean.

For Topping: Combine in mixing bowl ½ cup light brown sugar, ½ cup flour, cut in ¼ cup butter until crumbly & stir in ¼ cup nuts. ( I use pecans)  Add the topping to the pie for the last 10 minutes of baking.