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Pumpkin-Pecan Pie

2 cups pumpkin
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
2 eggs
13 oz evaporated milk
1 9-inch unbaked pie shell

3 tsp butter or margarine
2/3 cup brown sugar, firmly packed
2/3 cup 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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