Guaranteed by Galanter's Kitchen

Adapted from  Cooks Recipes. My first pumpkin pie. I put much less spice in filling.

1/2 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (15-ounce) can pumpkin puree
2 large eggs
1 cup evaporated milk
2 teaspoons vanilla extract
1 (9-inch) unbaked pie crust
1/2 cup finely chopped pecans
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine, softened

Preheat oven to 425°F.

In a large bowl combine brown sugar, flour, cinnamon, ginger, nutmeg and salt; add pumpkin, eggs, evaporated milk and vanilla; mix well.

Pour into unbaked pie shell. Bake 15 minutes, reduce temperature to 350°F, and bake an additional 15 minutes.

Meanwhile, in a small bowl combine pecans, brown sugar and butter; mix well. Sprinkle on top of the pie and bake 30 minutes longer or until center is set. Cool completely on a wire rack.

Makes 8 servings.