Pumpkin Pecan Pie

• 1 pie shell (Tenderflake Perfect Pastry - 9-inch pie shell)
• 1 (540 ml) can pumpkin pie filling (E.D. Smith)
• 1 egg
• 13 cup evaporated milk
• 34 cup pecan halves

1. Preheat oven to 400F.
2. Prick pastry all over with a fork.
3. Beat the egg in a large mixing bowl.
4. Add the pumpkin pie filling and evaporated milk and mix well.
5. Pour this mixture into the pie shell and spread evenly.
6. Place a layer of pecans on top of the filling.
7. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool and serve.
9. Refrigerate any leftover pie.

pie shell, egg, milk, pecan halves

Taken from www.food.com/recipe/pumpkin-pecan-pie-438598 (may not work)