Walnut Pumpkin Pie

1 (6 oz) ready made graham cracker crust

1 (15 oz) can pumpkin

1 (14 oz ) can sweetened condensed milk

1 egg

1 1/4 tsp ground cinnamon

1/2 tsp each ground ginger, nutmeg and salt

1/4 cup packed brown sugar

2 tbsp all purpose flour

2 tbsp cold butter or margarine

3/4 cup chopped walnuts

Preheat oven to 425 degrees. In mixing bowl, combine pumpkin,

sweetened condensed milk, egg, 3/4 tsp cinnamon, nutmeg and salt;

mix well. Turn into pie crust. Bake 15 minutes; remove pie. Reduce oven

to 350 degrees. In small bowl, combine sugar, flour and remaining 1/2 tsp

cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle walnut

mixture evenly over pie. Bake 40 minutes or until knife inserted in the middle

comes out clean. Cool. Garnish with whipped cream if desired. Refrigerate

any left leftovers

1/2 cup all purpose flour

2 containers (8 oz each) vanilla fat free yogurt

2 eggs

2 cups strawberries sliced

1/4 cup strawberry or currant jelly

Preheat oven to 350 degrees. Finely crush graham crackers

in sealed plastic bag. Combine cracker crumbs and 2 tbsp

sugar; sprinkle evenly over bottom of springform pan.

In a large bowl, beat cream cheese with remaining sugar and

flour until well blended and smooth. Add yogurt and eggs; whisk

until smooth. Gradually pour batter into prepared pan. Bake 50 minutes

or until center is almost set. Remove to a cooling rack. Loosen sides

of pan. Cool completely; remove rim. Refrigerate at least 3 hours

before serving. Just before serving, slice strawberries. Arrange them over

top of cheesecake, by starting at outside edge with a circle of slices, continue

with overlapping slices into the center. Heat strawberry jelly just until smooth;

brush over strawberry slices. 12 Servings..