NUT COOKIE CRUST:

1 1/4 c. plain flour
1/2 c. chopped nuts
1/3 c. packed brown sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
1/2 c. butter

Cut in butter into mixture until it resembles coarse meal. Press into 9 inch pie pan, building up 1/2 inch edge.

PUMPKIN FILLING:

Beat 2 eggs in large bowl. Stir in 1 cup canned pumpkin, 3/4 cup packed brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon each cloves, ginger and nutmeg; gradually stir in 1 2/3 cup undiluted evaporated milk. Pour into crust; cover edge with foil.

Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until knife inserted near center comes out clean, about 45 to 55 minutes. Cool. Cover and refrigerate.