---------- Recipe via Meal-Master (tm) v8.05
       Title: Pumpkin Pie in Walnut Crust
  Categories: Pies, Bakery
       Yield: 8 servings
            Walnut pastry; separate
     1/2 c  Dark brown sugar, packed
       1 ts Ground cinnamon
     1/2 ts Salt
     1/2 ts Ground ginger
     1/2 ts Ground nutmeg
     1/8 ts Ground cloves
      16 oz Pumpkin, canned
            --or 2 cups pureed cooked pu
       2 lg Eggs
       1 c  Evaporated milk
   Recipe by: Country Living, October 1994
        Prepare pastry.  Preheat oven to 425 degrees.  In a large bowl,
   combine sugar, cinnamon, salt, ginger, nutmeg and cloves. With an electric
   mixer on medium speed, beat in pumpkin until combined. Add eggs and milk;
   beat until smooth and well blended. Pour pumpkin mixture into the
   pastry-lined plate.  Bake for 10 minutes.  Reduce oven temperature to 350
   degrees and bake for 35 minutes longer or until the center of the pie is
   set.  Cool on a wire rack to room temperature, then serve or refrigerate.
   Penny Halsey (ATBN65B).