---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN-PECAN PIE
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
 
      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.
 
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