Classic Pumpkin Pie With Candied Pecan Topping

• Crust
• 1 9 inch classic crisco single crust
• Filling
• 1 (16 ounce) can solid-pack pumpkin (not Pumpkin Pie Filling)
• 1 (12 ounce) can evaporated milk
• 2 eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• Topping
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup pecan pieces

1. Roll and press crust into 9-inch glass pie plate .
2. Do not bake .
3. Heat oven to 350u0b0F degrees .
4. For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
5. Mix well .
6. Pour into unbaked pie crust.
7. Bake at 350u0b0F for 1 hour 10 minutes or until knife inserted in center comes out clean .
8. Do not overbake .
9. Cool completely .
10. Grease baking sheet lightly with shortening .
11. For topping, combine granulated sugar and water in small saucepan .
12. Cook and stir on medium heat until sugar dissolves .
13. Increase heat .
14. Bring to a boil .
15. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
16. Stir briskly Spread quickly in thin layer on baking sheet .
17. Cool completely Break into pieces .
18. Sprinkle around edge of pie .
19. (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .

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Taken from www.food.com/recipe/classic-pumpkin-pie-with-candied-pecan-topping-16620 (may not work)