Crunchy Pumpkin Cream Pie
|Butter||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Sifted flour||1 1⁄3 Cup (21.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Pumpkin||1 Cup (16 tbs)|
`Mix butter, brown sugar, walnuts and 1 cup flour with hands; spread in 13 x 9 x 2-inch pan.
Bake in 400-degree oven for 15 minutes.
Stir; reserve 3/4 cup mixture for topping.
Press remaining mixture into 9-inch pie pan; cool.
Combine remaining flour, sugar.
pumpkin, spices, salt and eggs in saucepan; cook until thick,stirring constantly.
Pour into pie shell; sprinkle with reserved topping.