A flaky pie crust filled with a spiced pumpkin custard-like filling and topped with a crumble of walnuts, sugar and orange zest.

Pumpkin Walnut Pie

3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour - divided use
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15-ounce) can pumpkin puree
1 1/3 cups evaporated mik
1 large egg, beaten
1 (9-inch) unbaked pie crust
1/2 cup chopped walnuts
1 tablespoon butter or margarine
2 tablespoons firmly packed brown sugar
1 1/2 teaspoons finely grated orange peel

1. Preheat oven to 375°F (190°C).
2. Combine brown sugar, 1 tablespoon flour, pumpkin pie spice and salt in a large bowl and blend well. Stir in pumpkin, evaporated milk and beaten egg; stir until smooth. Pour into unbaked pie crust and bake for about 30 minutes.
3. Meanwhile, in a large bowl combine walnuts, butter, brown sugar, orange peel and remaining flour. Mix together until crumbly; sprinkle on pie, leaving about a 2-inch border. Return to oven and continue baking for 15 more minutes or until the center is set. Remove from oven and cool before serving.

Makes 8 servings.

Note: If you want to use individual spices in place of the pumpkin pie spice called for in the recipe, try the following combination: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon nutmeg.