Easy Pumpkin-Nut Pie - cooking recipe

Ingredients

Nut Cookie Crust
2 eggs
1 c. canned pumpkin
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 can (13 oz.) Carnation evaporated milk, undiluted
Brown Sugar Whipped Cream

Preparation

Prepare Nut Cookie Crust.
Heat oven to 425\u00b0.
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
Pour into crust.
Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
Bake 15 minutes.
Reduce oven temperature to 350\u00b0.
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer; cool pie completely.
Prepare Brown Sugar Whipped Cream.
Serve pie with Brown Sugar Whipped Cream.
Cover and refrigerate any remaining pie and whipped cream.