• Preheat oven to 425℉ (218℃)

Walnut Crumble Topping

• Combine oatmeal, brown sugar and cinnamon in a medium sized bowl.
  ½ cup old-fashioned oatmeal, ½ teaspoon ground cinnamon, ¼ cup light brown sugar
• Add butter to the bowl. Use your fingers to pinch and press the butter into the flour until the pieces are no larger than a pea.
  4 tablespoons unsalted butter
• Add walnuts and stir until evenly distributed. Set bowl aside and proceed to make pumpkin filling.
  ¾ cups walnuts

Pumpkin Pie Filling

• Place the egg and egg yolks in a medium sized bowl. Whisk until well combined.
  3 large egg yolks, 1 large egg
• Add pumpkin puree and sweetened condensed milk. Whisk until combined.
  15 ounce can pumpkin puree, 14 ounce can sweetened condensed milk
• Add cinnamon, salt, ginger and nutmeg. Whisk until combined.
  1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon salt, ¼ teaspoon ground nutmeg (optional)

Assemble / Bake Pie

• Pour the pumpkin mixture into the prepared pie tin.
  1 Pie crust in 9" or 10" pie plate
• Sprinkle walnut crumble topping evenly over the pumpkin mixture.
• Bake pie in preheated oven for 10 minutes at 425℉ (218℃). Lower oven temperature to 350℉ (180℃) and bake an additional 30 - 35 minutes. The internal temperature of the pie should be 180℉.
• Remove pie from oven, place on a cooling rack and allow to cool completely before serving (approximately 2 hours).
• Store any leftovers in the refrigerator.