1/2 c. butter, softened
1/3 c. packed brown sugar
1 1/4 c. flour (whole wheat or regular)
1/2 c. chopped nuts
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla

PUMPKIN PIE MIX:

2 eggs
1 c. canned pumpkin
3/4 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 (13 oz.) can evaporated milk

To Prepare Crust: Mix butter and brown sugar in large bowl. Stir in remaining ingredients. Press mixture into pie plate building up edges to form crust and then flute edges.

Heat oven to 425 degrees. Beat eggs slightly in large bowl. Stir in pumpkin, brown sugar, cinnamon, salt, nutmeg, and gloves until smooth. Gradually stir in evaporated milk. Pour into crust. Cover edge with 2 or 3 inch strips of aluminum foil to prevent edges from burning. Bake 15 minutes. Reduce temperature to 350 degrees. Bake until knife comes out clean (about 45-55 minutes). Cool and refrigerate remaining pie.

Brown Sugar Whip Cream: Beat 1 cup chilled heavy cream and 3 tablespoons brown sugar in chilled, small bowl. Beat until stiff. Serve on pie.