Use the food processor blade at high speed to make a fine meal of the walnuts. Add the cracker crumbs to the meal and run the food processor a little more to get a smooth texture. Melt the butter in the pie pan and add the cracker and nut meal. Use a fork to mix the meal and butter. Use the fork to press the moist mix to the form of the pie pan. Set aside. In a large mixing bowl, mix the salt, spice, and 1/3 of the sugar. Add the eggs and mix thoroughly. Add the milk and the rest of the sugar and mix thoroughly. Add the squash and mix thoroughly. The desired amount of liquid is such that the filling will pour easily but slowly. Excess liquid will lengthen cooking time. Too little liquid will not allow enough cooking time for best flavor. Regular milk is a good choice for adding liquid. Pour filling into crust and bake. Add toppings as desired.
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