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

Heat oven to 425°F. Combine pumpkin, milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt; mix well. Pour into crust.

Bake 15 minutes; remove pie. Reduce oven to 350°F. Combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. sprinkle walnut mixture over pie.

Bake 40 minutes at 350°F or until knife inserted comes out clean.