PIE FILLING:

2 c. canned pumpkin
1 pkg. butterscotch pudding
1/4 c. brown sugar, firmly packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 c. milk

PIE CRUST:

3/4 c. walnut meats
3/4 c. ginger snaps

2 tbsp. soft butter

PIE CRUST:

Smear butter on 9 inch pie plate. Mix walnut meats and ginger snaps (both finely crushed) and place in plate. Shape to plate with fingers and bake until brown in 425 degree oven.

PIE FILLING:

Mix ingredients and cook 10 minutes, stirring until it boils rapidly. Set aside 10 minutes. Pour into baked shell and refrigerate for 3 hours. Decorate with walnuts.