1 (15 oz.) can pumpkin
1 (14 oz.) can condensed milk
1 egg
1 1/4 tsp. ground cinnamon
1/2 tsp. each: ground ginger, nutmeg and salt
1 (6 oz.) graham cracker pie crust
1/4 c. firmly packed brown sugar
2 tbsp. flour
2 tbsp. cold butter
3/4 c. chopped walnuts

Preheat oven to 425°F. With mixer or wire whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust.

Bake 15 minutes. Meanwhile, combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to 350°F. Sprinkle streusel mixture over pie.

Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers. Top with whipped cream, if desired.