Preheat oven to 425.
Combine pumpkin, milk, egg, 3/4 teaspoon of cinnamon, ginger, nutmeg and salt. Mix well and pour into crust. Bake for 15 minutes at 425. Reduce temperature to 350. Combine sugar, flour, 1/2 teaspoon of cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over pie and bake for 40 minutes.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 178 (42%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 50.9mg||16 %|
|Sodium 167.4mg||6 %|
|Potassium 398.8mg||10 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 52.1g|
|Protein 9.3g||13 %|
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Calories per serving: 423
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