Make your traditional pumpkin pie extra special with this crunchy walnut crust.

Walnut crust

1 cup (4 ounces) ground walnuts 1/2 cup graham cracker crumbs 2 tablespoons sugar 2 tablespoons butter or margarine, melted

Filling

1 can (15 ounces) pumpkin 2 eggs 1/2 cup brown sugar 2 tablespoons molasses 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 1/2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon nutmeg 1 can (12 ounces) evaporated fat-free milk* 1 tablespoon bourbon, whiskey, or brandy

Preheat oven to 350 degrees. In a deep 9 inch pie pan, combine walnuts, graham cracker crumbs, sugar, and butter. Mix with a fork and press firmly in bottom of pan.

Bake for 15 - 20 minutes or just until beginning to brown.

While walnut crust is in the oven, combine all filling ingredients in a large bowl. Mix well with electric mixer or blender. Remove pie crust from oven and pour pumpkin mixture into pan. Place pie pan on a cookie sheet or baking pan. Bake for 50 - 60 minutes or until a knife inserted in the middle comes out clean.

*Note: When using evaporated milk, remove the top lid and scrape the bottom of the can after pouring out the liquid contents. Milk solids often settle to the bottom of the can.

Serves 10

Nutritional Information per serving:

Calories: 160 Fat, gm.: 5 Protein, gm.: 5 Carbs, gm.: 24 Cholesterol, mg.: 49 Fiber, gm.: 1.9