Pumpkin Pie with Shortbread Cookie Crust
2 boxes crushed Walkers Highlander Shortbread (or similar)
3 tablespoons melted butter
1 can unsweetened unspiced pumpkin puree
1 can (14 ounces) sweetened condensed milk
a mighty dash of cinnamon
nutmeg and cardamom to taste
A handful of almonds, and a few more crushed shortbread cookies, for topping
Preheat the oven to 350 degrees F.
In a medium bowl, stir together the cookie crumbs and melted butter. Press into the bottom and up the sides (as much as possible) of a 9-inch pie plate.
In a large bowl, mix together the pumpkin, sweetened condensed milk, eggs, and spices until smooth and incorporated. Pour into the pie plate on top of the crust, taking care not to disturb the freshly pressed crust.
Sprinkle the almonds on top. I added the shortbread cookies AFTER baking, but I don't think it would hurt to add them before baking.
Bake for 30-40 minutes or until just jiggly in the center but set on the sides.
Let cool as much as you can before serving.