Ingredients
8
8 servings
- •1 (15 ounce) can plain pumpkin puree
- •1 (14 ounce) can sweetened condensed milk
- •2 eggs
- •1 teaspoon maple-flavored extract
- •½ teaspoon ground cinnamon
- •½ teaspoon salt
- •¼ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
- •1 (9 inch) prepared graham cracker crust
- •⅓ cup packed brown sugar
- •⅓ cup all-purpose flour
- •½ teaspoon ground cinnamon
- •3 tablespoons butter, cubed
- •½ cup chopped walnuts
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
- Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
- Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Nutritional Facts
Per 8 servings
- Calories: 484
- Carbohydrate: 65g
- Fat: 22g
- Fiber: 3g
- Protein: 9g
- Sugar: 49g
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