1/2 cup chopped nuts
1 tsp. pumpkin pie spice
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 can (5 oz.) evaporated milk (1/3 cup)
3 eggs
1 cup frozen (thawed) whipped topping
pan, 9x3-inches, or ungreased square baking dish, 8x8x2-inches. Press crust evenly
bottom of pan. Bake 15 minutes.
2. Beat filling mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire
whisk until smooth; pour over hot crust.
3. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15
minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with
whipped topping. Cover and refrigerate until serving.