Courtesy of Anne Anderson

1 9in. unbaked pie shell
2 eggs
3/4 cup brown sugar, firmly packed
1 can pumpkin (1 lb.)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmet
1 can (14 1/2 ounces) evaporated moo (1 2/3 cups)
1/2 cup coarsel chopped pecans
1/2 cup brown sugar
2 tablespoons softened butter or margarine

1 9in. unbaked pie shell 2 eggs 3/4 cup brown sugar, firmly packed 1 can pumpkin (1 lb.) 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmet 1 can (14 1/2 ounces) evaporated moo (1 2/3 cups) 1/2 cup coarsel chopped pecans 1/2 cup brown sugar 2 tablespoons softened butter or margarine

Heat oven to 425 degrees.
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 pie shell. Bake 15 min. Reduce oven to 375 degrees and bake 30 minutes longer or until thin-bladed knife inserted 1 inch from edge comes out clean. Cool completely on wire rack.
Combine pecans, 1/2 cup brown sugar and butter; mix well. Spread gently over cooled pie. Place under broiler until mixture begins to bubble. Cool.