1/2 c. walnuts
1 c. sifted flour
1/4 c. packed brown sugar
1/3 c. butter
1 (3 oz.) pkg. cream cheese
1 lg. egg
1 (1 lb.) can pumpkin
1 (14 oz.) can Eagle Brand
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. water
Whipped cream
Walnut halves for decoration

Chop walnuts medium fine. Combine flour and brown sugar. Cut in butter until mixture resembles coarse meal; layer or over bottom of 11 x 7 baking dish. Bake at 350 degrees for about 20 minutes or until lightly brown. Beat together cream cheese and egg. Add pumpkin, Eagle Brand, spice and salt; beat until smooth. Stir in water. Pour into baked walnut crust and return to oven. Bake about 50 minutes longer or until filling is barely set in the center. Cool thoroughly. Store in refrigerator. Decorate each piece with whipped cream and a walnut half. Makes 8 servings.

NOTE: 8 x 8 pan can be used. Make crust go up the side of pan. Adjust baking time.