Nutty Squash Pie

 

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

• 1 Heat oven to 425ºF. 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).
• 2 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.
• 3 Bake pie 15 minutes. Reduce oven temperature to 350ºF. 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.