Nutty Squash Pie

Nut Cookie Crust

• 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

Squash Filling

• 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