Deep-dish Pumpkin Pie

Pumpkin pie is my favorite Thanksgiving dessert.  I love the combination of pumpkin and the warm flavors of cinnamon, cloves and ginger. This recipe is super-easy and features a pat-in-the-pan shortbread crust and crumb topping.

Here's what you'll need:
1 3/4 c sifted flour
1/3 c packed brown sugar
1/3 c sugar
1 c COLD butter, cubed
1/2 c chopped pecans (optional)
1 16-oz can pumpkin
1 14-oz can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt

Preheat the oven to 350.
Combine the flour and sugars in a large bowl.  Add the cubed butter, and work in with a pastry blender (or 2 forks), until the mixture resembles sand.

Set aside 1 cup of this mixture.  Press the rest into the bottom and 1 inch up the sides of a 12" square baking dish.

If using, mix nuts into the reserved flour mixture, and set aside.

In a large mixing bowl, combine the pumpkin, condensed milk, eggs and seasonings.

Whisk until smooth and well blended.  Pour into the prepared crust.

Sprinkle the reserved flour/nut mixture, evenly, over the pumpkin filling.

Bake at 350 for 55 minutes, until the center is just set, and the top is golden.

Cook on a wire rack until room temperature.  Cover with plastic and refrigerate until completely cool.  Serve with whipped cream.

Enjoy!