Easy Pumpkin-Nut Pie

• Nut Cookie Crust
• 2 eggs
• 1 c. canned pumpkin
• 3/4 c. packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1 can (13 oz.) Carnation evaporated milk, undiluted
• Brown Sugar Whipped Cream

1. Prepare Nut Cookie Crust.
2. Heat oven to 425u0b0.
3. Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
4. Pour into crust.
5. Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
6. Bake 15 minutes.
7. Reduce oven temperature to 350u0b0.
8. Bake until knife inserted near center comes out clean, 45 to 55 minutes longer; cool pie completely.
9. Prepare Brown Sugar Whipped Cream.
10. Serve pie with Brown Sugar Whipped Cream.
11. Cover and refrigerate any remaining pie and whipped cream.

nut cookie, eggs, pumpkin, brown sugar, ground cinnamon, salt, ground cloves, ground ginger, ground nutmeg, carnation, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320636 (may not work)