• 2 large eggs
• 1 (16-oz.) can solid pack pumpkin
• 1 (12-oz.) can evaporated milk
• 1 C. brown sugar, packed; divided
• 2 tsp. pumpkin pie spice
• 1 deep dish pie crust, frozen
• 1-C. pecans, chopped
• 1/4-C. butter, melted

Preheat oven to 375 F. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, 3/4 C. brown sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes. In small bowl, combine remaining 1/4 C. sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until tested done.

Serves 8.