Instructions: BAKE at 375 degrees.

Serves 6 to 8. Sift together flour, sugar and salt into mixing bowl. Cut in butter to form a crumb mixture. Stir in nuts.

Place 1/2 cup crumb mixture in small pan. Press remaining mixture evenly over bottom and sides of a 9-inch round layer pan or piepan. Bake in moderate oven (375 degrees) until delicately browned: crumbs-10 to 12 minutes; crust-15 to 20 minutes.* Cool.
*For use with Pillsburys Best Self-Rising Flour, omit salt and decrease butter to 1/2 cup. Decrease

Baking Time: crumbs-8-10 minutes; crust- 12 to 15 minutes. Pumpkin Ice

Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon, salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1 minute. Cool. Beat cooled pumpkin mixture into softened ice cream. Turn into baked crust. Top with crumb mixture. Freeze.

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