Pecan Pumpkin Pie - cooking recipe

Ingredients

1 unbaked pie shell (9-inch)
2 eggs
3/4 c. brown sugar
1 can (2 c.) pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 can evaporated milk
1/2 c. coarsely chopped pecans
1/2 c. brown sugar, firmly packed
2 Tbsp. softened butter or margarine

Preparation

Beat eggs slightly in large bowl.
Add 3/4 cup brown sugar, pumpkin, salt and spices.
Mix well.
Stir in evaporated milk. Pour mixture into shell.
Bake 15 minutes at 425\u00b0.
Reduce oven to 375\u00b0.
Bake 30 minutes longer or until thin bladed knife inserted 1-inch from edge comes out clean.
Cool on wire rack.
Combine pecans, 1/2 cup brown sugar and margarine.
Mix well.
Spread over cooled pie.
Be certain all custard is covered.
Place under broiler (5 inches below) and heat for 3 minutes or until mixture begins to bubble.
If overcooked, top will become syrupy.
Cool.