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MAPLE WALNUT PUMPKIN PIE

Yield: 1 recipe
1 (9-inch) unbaked pastry shell
1 can (16-ounce) pumpkin (about 2 cups)
1 can (14-ounce) Eagle Brand Sweetened Condensed Milk
2 Eggs
1 tsp Maple flavoring
1 tsp Ground cinnamon
1/2 tsp Salt
1/4 tsp Ground ginger
1/4 tsp Ground nutmeg
1/3 cup Firmly packed brown sugar
1/3 cup Unsifted flour
3 tbsp Cold margarine or butter
1/2 cup Chopped walnuts

Preheat oven to 425. In large bowl, combine pumpkin, Eagle Brand , eggs, maple flavoring, 1/2 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into pastry shell. Bake 15 minutes.
Reduce oven temperature to 350; continue baking pie additional 30 minutes. In medium mixing bowl, combine sugar, flour and remining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Stir in nuts.
Return pie to oven for 10 minutes. Cool. Garnish as desired. Refrigerate leftovers.

Source: EagleBrand Sweetened Condensed Milk