Harvest Walnut Pumpkin Pie

Ingredients

• 1 can plain pumpkin purée , 15 ounce
• 1 can sweetened condensed milk , 14 ounce
• 2 eggs
• 1 teaspoon maple-flavored extract
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons salt
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 1 prepared graham cracker crust , 9 inch

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Combine pumpkin, condensed milk, eggs, maple extract, 1/2 teaspoon cinnamon, salt, ginger, and nutmeg in a large bowl; mix well. Pour into graham cracker crust; smooth top with a spatula.

3. 3

   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 more.

4. 4

   Meanwhile, combine brown sugar, flour, and 1/2 teaspoon cinnamon in a bowl; cut in butter with a fork until coarse crumbs form. Stir in walnuts.

5. 5

   Remove pie from oven; sprinkle evenly with walnut topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.