Holiday Pumpkin Pie

• 1 1/2 c. pumpkin, cooked (or canned)
• 1 c. brown sugar, firmly packed
• 1 2/3 c. evaporated milk (tall can)
• 3 eggs
• 1 1/4 tsp. cinnamon
• 1/2 tsp. each: salt, nutmeg and ginger
• 1/4 c. orange juice
• 2 Tbsp. boiling water
• 1/3 c. ground pecans, packed
• 1/3 c. firmly packed brown sugar
• 2 Tbsp. soft butter
• 1 unbaked 9-inch pastry shell

1. Fit pastry loosely into pie pan. Fold edge to form standing rim; flute. Prick crust with fork. Combine 1/3 cup pecans,
2. 1/3 cup brown sugar and soft butter; press firmly into bottom of pie shell. Combine pumpkin, 1 cup brown sugar, evaporated milk, eggs, salt, spices, orange juice and boiling water in a large mixing bowl until well blended (I use my mixer). Pour mix into pie shell and bake in preheated oven at 450u0b0 for 45 to 55 minutes. To keep crust from burning, cover edge with foil after 20 minutes baking time. Chill. Top with whipped cream or whipped topping and serve. Makes 8 servings.

pumpkin, brown sugar, milk, eggs, cinnamon, salt, orange juice, boiling water, ground pecans, brown sugar, butter, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=15274 (may not work)