It's October, the month most appropriate for pumpkin appreciation. In honor of that fact, we offer a week of pumpkin-centric recipes. This one comes from Sunset magazine.


1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

2 large eggs, beaten to blend

10-inch pie pastry for a single-crust pie

Walnut streusel:

1/2 cup firmly packed light or dark brown sugar

1/2 cup rolled oats

1/2 cup chopped walnuts

1/4 cup all-purpose flour

1/4 cup (1/2 stick) butter, melted

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


Preheat oven to 375. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

Pour mixture into unbaked 10-inch pie pastry in pan.

Make walnut streusel by combining all ingredients and mixing until crumbly.

Sprinkle streusel evenly over filling. Bake on bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

Set on a rack until cool to touch, about 2 hours. Cut into wedges.