2 c Pumpkin; Mashed, Canned

3/4 c Sugar

1 t Cinnamon; Ground

1/2 t Ginger; Ground

1/4 t Cloves; Ground

1/2 t Salt

2 ea Eggs; Lg

13 oz Evaporated Milk; 1 Cn

1 ea Unbaked 9 inch Pie Shell

CRUNCHY PECAN TOPPING 3 tb Butter Or Regular Margarine

2/3 c Brown Sugar; Firmly Packed

2/3 c 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 (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.