Pumpkin-Pecan Pie

Directions

Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well.

Add the eggs and evaporated milk.

Beat until smooth, using a wire whisk.

Pour into the unbaked pie shell.

Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350℉ (180℃). 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 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 1½ minutes.

Cool to room temperature on a wire rack.

Refrigerate until serving.

Cruncy Pecan Topping:

Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.