Instructions: Preheat oven to 425F in large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into pie crust. Bake 15 minutes. Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly Stir in walnuts. Reduce oven temperature to 350F Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

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