This year, I used a combination of pecans and walnuts to make the crust for my pumpkin pie. I thought it was FABULOUS, and I don't think I'll go back to the regular pie crust for pumpkin pie ever. Luckily (or not), most of the pie-eating has been done by me. These are not dessert people, and the few who are have had more than enough desserts to keep them busy. YUM.

For the crust, I put walnuts and pecans measuring up to 1 3/4 cup into a food processor and made them fairly fine. I added 2 Tbsp melted butter and 1-2 Tbsp sugar and then pressed it in the pan just as one would do for a graham cracker crust. I baked it at 325 degrees for about 10 minutes. I think I'll do 2 cups next time as it was a little short (the pie filling went over the sides of the crust).