Recipe - Pumpkin-Pecan Pie

2 cup Pumpkin; Mashed, Canned
Three fourths cup Sugar
1 teaspoon Cinnamon; Ground
One half teaspoon Ginger; Ground
One fourth teaspoon Cloves; Ground
One half teaspoon Salt
2 Eggs; Lg
13 ounce Evaporated Milk; 1 Cn
1 Unbaked 9inch Pie Shell

CRUNCHY PECAN TOPPING
3 tablespoon Butter Or Regular Margarine
2/3 cup Brown Sugar; Firmly Packed
2/3 cup Pecans; Coarsely Chopped

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 (5inches 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.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip