INGREDIENTS

1 egg, slightly beaten
1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
1 1/4 teaspoons cinnamon, divided
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 Keebler® Ready Crust® Graham Pie Crust
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine or butter
3/4 cup chopped walnuts

DIRECTIONS

1. In medium bowl stir together egg, pumpkin, sweetened condensed milk, 3/4 teaspoon of cinnamon, ginger and nutmeg.

2. Pour pumpkin mixture into crust. Bake at 425°F for 15 minutes. Remove pie from oven. Reduce oven temperature to 350°F.

3. In small bowl combine brown sugar, flour and remaining cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle over pie. 4. Bake at 350°F about 40 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

NUTRITIONAL PANEL