Easy Pumpkin Nut Pie

• 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

1. Preheat oven to 425*F.
2. 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.
3. Prepare filling: Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, and spices until smooth. Gradually stir in milk. Pour into crust.
4. Cover edge with 2-3 inch strips of foil to prevent excessive browning.
5. Bake 15 minutes. Reduce oven temperature to 350*F. Bake until knife inserted near the center comes out clean, 45 to 55 minutes.
6. Cool pie completely.
7. Prepare Brown Sugar Whipped Cream: Beat chilled
8. whipping cream with sugar in small chilled bowl until stiff. Cover and refrigerate remaining pie and topping.

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Taken from www.epicurious.com/recipes/member/views/easy-pumpkin-nut-pie-52858711 (may not work)