Deep Dish Pumpkin Pie

This is like pumpkin pie on a thick shortbread cookie crust. So much easier than rolling out pie crust dough! Be sure you use the correct size pan—12x7".

Deep Dish Pumpkin Pie

crust:

1 3/4 c. flour

1/3 c. firmly packed brown sugar

1/3 c. sugar

1 c. cold butter or margarine, cut into small pieces

1 c. chopped nuts (optional)

filling:

1 can (15 oz.) pumpkin (2 cups)

1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)

2 eggs

1 t. cinnamon

1/2 t. allspice

1/2 t. salt

        

Preheat oven to 350°.

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 greased 12x7" baking dish.

In large bowl, combine pumpkin, sw. cond. milk, eggs, cinnamon, allspice and salt; mix well. Pour into prepared dish. Top with reserved crumb mixture. (NOTE: I was in a rush to make this and didn't save crumbs for the topping, but it came out fantastic, anyways!) 

Bake 55 minutes or until golden. Cool. Serve with ice cream if desired. Store leftover covered in refrigerator.