Pecan Pumpkin Pie

• 1 unbaked pie shell (9-inch)
• 2 eggs
• 3/4 c. brown sugar
• 1 can (2 c.) pumpkin
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1 can evaporated milk
• 1/2 c. coarsely chopped pecans
• 1/2 c. brown sugar, firmly packed
• 2 Tbsp. softened butter or margarine

1. Beat eggs slightly in large bowl.
2. Add 3/4 cup brown sugar, pumpkin, salt and spices.
3. Mix well.
4. Stir in evaporated milk. Pour mixture into shell.
5. Bake 15 minutes at 425u0b0.
6. Reduce oven to 375u0b0.
7. Bake 30 minutes longer or until thin bladed knife inserted 1-inch from edge comes out clean.
8. Cool on wire rack.
9. Combine pecans, 1/2 cup brown sugar and margarine.
10. Mix well.
11. Spread over cooled pie.
12. Be certain all custard is covered.
13. Place under broiler (5 inches below) and heat for 3 minutes or until mixture begins to bubble.
14. If overcooked, top will become syrupy.
15. Cool.

unbaked pie shell, eggs, brown sugar, pumpkin, salt, cinnamon, ginger, nutmeg, cloves, milk, pecans, brown sugar, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832963 (may not work)