EASY PUMPKIN-NUT PIE

Pat-in-the-Pan Nut Cookie Crust (recipe follows)
2 eggs
1 cup canned pumpkin (solid pack puree, not pie filling)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (13 ounce) can evaporated milk

Prepare crust.

Heat oven to 425 degrees F.

Beat eggs slightly in large bowl; stir in remaining ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with strip of aluminum foil.

Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until knife inserted near center comes out clean, 45 to 55 minutes longer; cool completely. Cover and refrigerate any remaining pie.

PAT-IN-THE-PAN NUT COOKIE CRUST

1/2 cup margarine, softened
1/3 cup packed brown sugar
1 1/4 cups Gold Medal all-purpose or whole wheat flour
1/2 cup chopped nuts
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda

Mix margarine and brown sugar. Stir in remaining ingredients until crumbly. Press against bottom and side of pie plate, 9x1 1/4 inches, building up 1/2-inch edge.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983