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Easy Pumpkin-Nut Pie




Nut Cookie Crust:

• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 1/4 cup flour
• 1/2 cup chopped nuts
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Pumpkin Pie:

• 2 eggs
• 1 cup pumpkin (1/2 16 oz. can)
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon each ground cloves, ginger and nutmeg
• 1 13 oz. evaporated milk

Brown Sugar Whipped Cream:

• 1 cup chilled whipping cream
• 3 tablespoons packed brown sugar

Instructions:
Crust: Mix butter and brown sugar in large bowl. Stir in remaining ingredients until crumbly. Press mixture against bottom and side os ungreased 9" pie plate, building up 1/2" edge (high edge is necessary to prevent filling from running over.

Pie: Heat oven to 425. Beat eggs lightly in large bowl; stir in pumpkin, sugar and spices until smooth; gradually stir in evaporated milk. Pour into nut crust. Cover edge with 2-3" aluminum strip to prevent excessive browning. Bake 15 minutes. Reduce oven temp. to 350. Bake until knive inserted near center comes out clean, 45-55 minutes; cool completely. Serve with Brown Sugar Whipped Cream. Cover and refrigerate any remaining pie and whipped cream.

Brown Sugar Whipped Cream: Beat cream and sugar together in chilled small bowl until stiff.