Pumpkin Crumb Pie

My husband had been saying he was hungry for pumpkin pie.  I’m not a huge fan of pumpkin pie, because it’s never sweet enough for me.  I found a recipe online for streusel topped pumpkin pie on Yummly.com.  It inspired this recipe.  It is so sweet and rich, a perfect fall dessert!

Ingredients:

CRUST

1 1/2 cups cinnamon graham cracker crumbs

1/3 cup white sugar

6 tablespoons melted butter

FILLING

1 - 15 ounce canned pumpkin

1 - 14 ounce can sweetened condensed milk

1 egg

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

CRUMBLE TOPPING

1/4 cup brown sugar

1/4 cup chopped walnuts

1 tablespoon flour

1/2 teaspoon cinnamon

2 tablespoons chilled butter

Preheat over to 425.  Combine graham cracker crumbs, butter and sugar.  Mix well and pat into an 8 or 9 inch pie plate. Mix filling ingredients in a bowl until well combined.  Pour into piecrust and bake for 15 minutes.  Meanwhile combine the crumble ingredients in a bowl.  Mix using a pastry mixer or fork until crumbly.  Remove the pie from the oven and reduce the temperature to 350.  Scatter the crumble over the top of pie and return it to the oven for 40 minutes.  Let it cool at room temperature and serve with whipped cream.