Walnut Pumkin Pie

2 pie crusts  - 9 inch diameter
3 cans pumpkin 15 oz or one 15 oz and one 29 oz
3 can sweetened condensed milk
3 eggs
3 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 ½ teaspoons salt
¾ cup firmly packed brown sugar

Topping:
¼ cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
¾ cup chopped walnuts

Heat Oven to 425 degrees
Combine pumpkin, sweetened condensed milk, egg, teaspoon cinnamon, ginger, nutmeg, and salt.  Mix well.  Pour into crusts.
Bake 15 minutes at 425 degrees, remove pie.  Reduce oven heat to 350 degrees.  Sprinkle walnut mixture on top of pies.  Bake 50 minutes at 350 degrees or until knife inserted comes out clean.

Topping:
In a bowl, combine sugar, flour and ½ teaspoon cinnamon.  Cut in the margarine until crumbly,  Stir in walnuts.  Bake 50 minutes at 350 degrees or until knife inserted comes out clean.