Recipe post!

Once upon a time, at Thanksgiving, we made pumpkin pie using this recipe!

It was a nice twist on standard pumpkin pie because it was maple walnut with a nice topping.

Here's what you need:

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 eggs
• 1 teaspoon maple flavoring
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
•  
• Walnut Topping:
• 1 (9 inch) Graham cracker pie crust or unbaked pie shell
• 1/3 cup firmly packed brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 3 tablespoons butter
• 1/2 cup chopped walnuts

Basically, we followed the recipe on the webpage to a T, and it turned out really yummily!  Except that we didn't have maple flavoring, so we substituted vanilla extract and maple syrup for pancakes :P

Here's our illustrated process of following directions:

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell. 

      3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.  
      4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts. 

At this stage it was pretty important to mix in the nuts at the end to get the right consistency.  We screwed up the first time, but luckily we got 2 tries due to 2 Thanksgiving dinners :)  And it turned out ok anyways.

See?  Nice and crumbly!

     5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.

Tada!  Pumpkin pie with yummy crumbly stuff on it!  Yesss....