Ingredients
1/2
cup butter or margarine, softened
1/3
cup packed brown sugar
1 1/4
cups Gold Medal™ all-purpose flour
1/2
cup chopped nuts
1/2
teaspoon vanilla
1/4
teaspoon salt
1/4
teaspoon baking soda
2
eggs
1
cup cooled mashed cooked squash
3/4
cup packed brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/4
teaspoon ground cloves
1/4
teaspoon ground ginger
1/4
teaspoon ground nutmeg
1
can (12 ounces) evaporated milk
Preparation
Heat oven to 425°F. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over).
In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator.
