Pecan Glazed Pumpkin Pie

• 2 large eggs
• 16 ounces pumpkin puree (canned)
• 12 ounces evaporated milk
• 1 cup brown sugar packed, divided
• 2 teaspoons pumpkin pie spice
• 1 each pie shell (9 inch) deep dish, frozen
• 1 cup pecans chopped
• 1/4 cup butter melted

1. Preheat oven to 375~.
2. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, 3/4 cup brown sugar and pumpkin pie spice.
3. Place frozen pie crust on preheated baking sheet.
4. Pour filling into crust.
5. Bake 40 minutes.
6. In small bowl, combine remaining 1/4 cup sugar, pecans and melted butter.
7. Crumble over top of partially baked pie.
8. Bake an additional 30 minutes, or until tested done.

eggs, pumpkin puree, milk, brown sugar, pumpkin pie spice, pie shell, pecans, butter

Taken from recipeland.com/recipe/v/pecan-glazed-pumpkin-pie-5893 (may not work)