Ingredients
Nut Cookie Crust
1/2 cup butter or margarine – softened
1/3 cup brown sugar
1-1/4 cups flour
1/2 cup nuts
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
Filling
2 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
13 ounces evaporated milk
Brown Sugar Whipped Cream
1 cup whipping cream – chilled
3 tablespoons brown sugar
Preparation
Preheat oven to 425*F.
Prepare nut cookie crust: Mix margarine and brown sugar in large bowl. Stir in remaining ingredients just until crumbly. Press mixture against bottom and sides of ungreased 9-inch pie pan.
Prepare filling: Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, and spices until smooth. Gradually stir in milk. Pour into crust.
Cover edge with 2-3 inch strips of foil to prevent excessive browning.
Bake 15 minutes. Reduce oven temperature to 350*F. Bake until knife inserted near the center comes out clean, 45 to 55 minutes.
Cool pie completely.
Prepare Brown Sugar Whipped Cream: Beat chilled whipping cream with sugar in small chilled bowl until stiff. Cover and refrigerate remaining pie and topping.
