Here's a family favourite
Deep Dish Pumpkin Pie
Crust
1 3/4 C flour
1/3 C brown sugar
1/3 C sugar
1 C cold margarine/or butter
Combine sugars and flour. Cut in margarine as you would for pastry. Reserve 1 C of crumb mixture. With remaining, press firmly into the bottom and sides of a glass lasagna size baking dish.
Filling
Combine
2 C canned pumpkin ( real pumpkin, not pumpkin pie filling)
1 small can of sweetened condensed milk ( Eagle Brand)
2 eggs
1 tsp. cinnamon
1/2 tsp.allspice
1/2 tsp. salt
Pour into pan over bottom crust.
Top with reserved crumb mixture.
Bake at 350 for 50 minutes.
Allow to cool.
Serve with whipped cream or ice cream.
Refrigerate leftovers.