Deep Dish Pumpkin Pie

This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)

• Ready In: 2 hrs 20 mins
• Serves: 8-10

Ingredients

• 1 3⁄4 cups flour
• 1⁄3 cup  packed brown sugar
• 1⁄3 cup granulated sugar
• 1  cup  cold butter or 1  cup margarine, cut in small pieces
• 1  cup  chopped  nuts
• 1 (16 ounce) can solid pack pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 2  eggs
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon salt

Directions

1. Heat oven to 350 degrees.
2. In a medium bowl, combine flour and sugars.
3. Cut in butter till crumbly.
4. Stir in nuts.
5. Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
6. In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
7. Pour into pressed crust.
8. Top with reserved crumb mixture.
9. Bake 55 minutes or until golden.
10. Chill and serve.