Pumpkin-Pecan Pie

• 2 cups pumpkin mashed, canned
• 1 cup sugar granulated
• 1 tablespoon cornstarch
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger ground
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice ground
• 1/2 teaspoon cloves, ground
• 1/2 teaspoon salt
• 2 large eggs large
• 13 ounces evaporated milk
• 1 each pie shell (9 inch) 9 inch, unbaked
• 3 tablespoons butter or regular margarine
• 23 cup brown sugar firmly packed
• 23 cup pecans coarsely chopped

1. Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well.
2. Add the eggs and evaporated milk.
3. Beat until smooth, using a wire whisk.
4. Pour into the unbaked pie shell.
5. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350F (180C).
6. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean.
7. Cool on a wire rack.
8. Prepare the Crunchy Pecan Topping and sprinkle evenly over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 to 1 1/2 minutes.
9. Cool to room temperature on a wire rack.
10. Refrigerate until serving.
11. Cruncy Pecan Topping:
12. Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.

pumpkin mashed, sugar, cornstarch, cinnamon, ginger ground, nutmeg, allspice ground, salt, eggs, milk, pie shell, butter, brown sugar, pecans

Taken from recipeland.com/recipe/v/pumpkin-pecan-pie-9297 (may not work)