1Preheat oven to 350*. Spray 13 X 9 glass baking dish.
2In a large bowl combine FLOUR, BUTTER, BROWN SUGAR, with mixer on low or with hands until crumbly like oatmeal. Stir in NUTS.
3Spread into baking dish and pat down well, and evenly. BAKE 15 minutes.
4While crust is baking, combine filling ingredients in mixing bowl, and mix well w/ mixer.
5When crust is done baking, let cool about 20 minutes, you don't want to BREAK your dish by adding the filling to a hot from the oven glass dish!
6Place your pan of crust on the oven rack Then pour the pumpkin mixture over the cooked crust. This way when it bakes, it's all even and has cleaned sides...
BAKE 30 - 45 minutes. Until center is no longer jiggly. Cool completely
7Topping: In a medium bowl, with mixer on HIGH
Beat cream & powdered sugar until it starts to thicken, continue to beat until you have stiff peaks.
Cut pie into squares and top each with whipped cream.