Pumpkin Struesel Pudding

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From the clan thampson newsletter:

PUMPKIN STREUSEL PUDDING

Pudding Ingredients
1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
1 egg
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. ginger
1/2 tsp. salt

Topping Ingredients
1/4 cup brown sugar
1/4 tsp. cinnamon
2 Tbsp. GF flour mixture
2 Tbsp. cold butter
3/4 cup chopped walnuts

Preheat oven to 425 degrees. In a large bowl, whisk together all of the pudding ingredients. Pour mixture into a greased 9-inch pie plate. Bake for 15 minutes, then remove from oven. While pudding is baking, mix the brown sugar and cinnamon with a fork. With a fork, blend in the flour mixture, then the butter until the mixture is crumbly. Stir in the walnuts. Sprinkle topping over the hot pudding. Reduce oven temperature to 350 degrees and bake pudding for 40 minutes or until a knife inserted in center comes out clean. Cool pudding completely, then refrigerate for 3 hours or more before serving to set.





I MADE THIS FOR THANKSGIVING AND IT WAS TOTALLY FABULOUS!
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