Walnut Pumpkin Pie

Source: Diamond Foods

This quick and easy recipe has been a holiday favorite of Diamond customers for many years.

Pecans can be used instead of walnuts for a pecan pie with a new twist.

1 ready-made 9-inch graham cracker piecrust
1 can (15 ounces) solid-pack unsweetened pumpkin
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 egg
1-1/4 teaspoons ground cinnamon
1/2 - teaspoon each ground ginger, nutmeg, and salt
1/4 - cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
1 cup Diamond Chopped Walnuts

Heat oven to 425. Combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg, and salt; mix well. Pour into crust. Bake 15 minutes; remove from oven. Reduce heat to 350.

Combine sugar, flour, and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350 or until knife inserted comes out clean.