Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Pumpkin; Mashed, Canned 1/2 t Salt
3/4 c Sugar 2 ea Eggs; Lg
1 t Cinnamon; Ground 13 oz Evaporated Milk; 1 Cn
1/2 t Ginger; Ground 1 ea Unbaked 9-inch Pie Shell
1/4 t Cloves; Ground

-------------------CRUNCHY PECAN TOPPING------------------------
3 tb Butter Or Regular Margarine 2/3 c Pecans; Coarsely Chopped
2/3 c Brown Sugar; Firmly Packed

Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
Add the eggs and evaporated milk. Beat until smooth, using a rotary
beater or an electric mixer. Pour into the unbaked pie shell. Bake in
a preheated 425 Degrees F oven for 15 minutes and then reduce the
temperature to 350 degree F. and bake for an additional 45 minutes or
until a knife inserted halfway between the center and edge comes out
clean.
Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle
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 minute. Cool to room temperature on a wire rack. CRUNCHY
PECAN TOPPING: Place the softened butter, brown sugar, and pecans in
a bowl and mix until crumbly with a fork.

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