DEEP DISH PUMPKIN PIE

FOR THE CRUST:
1 3/4 cups flour
1/3 brown sugar
1/3 sugar
1 cup butter or margarine, cut into pieces
1 cup chopped nuts
FOR THE FILLING:
1 (16 ounce) can pumpkin puree (not pie filling)
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt

Preheat oven to 350 degrees F.

In medium bowl, combine flour and sugars; cut in butter until crumbly. Stir in nuts.

Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12x7-inch baking dish.

In large mixer bowl, combine remaining ingredients except reserved crumbs; mix well. Pour into prepared dish. Top with crumb mixture.

Bake 55 minutes or until golden. Cool. Refrigerate leftovers.

Servings: 8
Source: Borden's