Cranberry Walnut Pumpkin Pie

1 cup fresh cranberries, stems removed
1/2 cup walnuts
1/4 cup brown sugar
1 teaspoon vanilla
3 large eggs
1 3/4 cups pumpkin puree (1 15 ounce can)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup evaporated milk

Directions:
1. Put cranberries and walnuts in food processor. Pulsing, chop until cranberries are very small.
2. Remove to a small bowl and stir in brown sugar and vanilla. Set aside.
3. In a large bowl, beat eggs lightly.
4. Stir in pumpkin, sugar, salt, cinnamon and ginger. Mix well. Slowly add evaporated milk, stirring until combined.
5. Spread reserved cranberry mixture on bottom of pie. Pour pumpkin filling over all.
6. Bake in a preheated 350°F oven and bake for 40 - 50 minutes or until a tester inserted in the center comes out clean. Cool on wire rack.
Yield: 1 pie