Pumpkin-Pecan Pie
(6 servings)

2 c Pumpkin; Mashed, Canned
3/4 c Sugar
1 tsp Cinnamon; Ground
1/2 tsp Ginger; Ground
1/4 tsp Cloves; Ground
1/2 tsp Salt
2 ea Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 Unbaked 9-inch Pie Shell

CRUNCHY PECAN TOPPING:
3 tb Butter Or Regular Margarine
2/3 c Brown Sugar; Firmly Packed
2/3 c 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.