Pumpkin Pie in Walnut Crust

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Title: Pumpkin Pie in Walnut Crust
Categories: Pies, Bakery
Yield: 8 servings

Walnut pastry; separate
-recipe
1/2 c Dark brown sugar, packed
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/8 ts Ground cloves
16 oz Pumpkin, canned
--or 2 cups pureed cooked pu
-mpkin
2 lg Eggs
1 c Evaporated milk

Recipe by: Country Living, October 1994
Prepare pastry. Preheat oven to 425 degrees. In a large bowl,
combine sugar, cinnamon, salt, ginger, nutmeg and cloves. With an electric
mixer on medium speed, beat in pumpkin until combined. Add eggs and milk;
beat until smooth and well blended. Pour pumpkin mixture into the
pastry-lined plate. Bake for 10 minutes. Reduce oven temperature to 350
degrees and bake for 35 minutes longer or until the center of the pie is
set. Cool on a wire rack to room temperature, then serve or refrigerate.
Penny Halsey (ATBN65B).

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