Instead of a piecrust made of the usual flour, shortening, and water, try a crisp, nutty crust that is especially good for pumpkin or squash pies.
For a ground nut crust, in blender or food processor, grind 1 cup walnuts finely. Mix with 2 tablespoons granulated sugar and 1/4 teaspoon salt. Press mixture into buttered 9-inch pie pan. Bake at 400 degrees F. for 7 to 10 minutes or until edges are light brown. Cool before filling.
For a ground nut cookie crumb crust, crush 11/4 cups graham crackers or gingersnaps and add 1/3 cup finely chopped walnuts before mixing in 1/3 cup melted butter or margarine and 1/3 cup sugar. Press mixture into 9-inch pie pan. Bake at 350 degrees F. for 8 to 10 minutes. Cool before filling.