1 (16 oz.) can pumpkin

1 (12 oz.) can evaporated milk

1 cup brown sugar, divided

2 teaspoons pumpkin pie spice

1 deep-dish or 2 regular pie crust shells

1 cup pecan pieces

2 tablespoons butter, melted

 

Preheat oven and baking sheet to 375 deg.  In large bowl, whisk together eggs, pumpkin, milk, 3/4 cup sugar, and pumpkin pie spice.  If you use the deep-dish pie shell, recrimp edge to stand 1/2-inch above rim.  Place frozen pie crust on preheated baking sheet.  Pour filling into crust.  Bake 30 minutes (20 minutes for regular crusts).  In small bowl, combine remaining 1/4 cup sugar, pecans, and melted butter.  Crumble over top of partially baked pie.  Bake an additional 20 to 30 minutes, or until knife inserted in center comes out clean.

 

Yield:  8 servings (12 with regular crusts)