Pumpkin Pecan Pie

2 cups Pumpkin; Mashed -- Canned
3/4 cup Sugar
1 teaspoon Cinnamon -- Ground
1/2 teaspoon Ginger -- Ground
1/4 teaspoon Cloves -- Ground
1/2 teaspoon Salt
2 Eggs -- Lg
13 ounces Evaporated Milk -- 1 Cn
1 Unbaked 9-inch Pie Shell

CRUNCHY PECAN TOPPING
3 tablespoons Butter Or Regular Margarine
2/3 cup Brown Sugar -- Firmly Packed
2/3 cup Pecans -- Coarsely Chopped

Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack.

Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.

Pumpkin Pie
I found this one in an old Pecan Recipe Book. ca. 1925

1 c. brown sugar
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1-1/2 cups cooked pumpkin
3 eggs
2-1/4 cups milk
1/2 cup grated pecans
1 Tbl. butter

Mix sugar, salt, and spice. Add pumpkin, eggs, milk, pecans and butter. Pour into an uncooked pastry shell and bake slowly 1 hour.