2 eggs, slighly beaten
1 and 1/2 cups solid pack pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 to 2/3 cups (13 oz can) Evaporated milk
1 (9 inch) pie shell, unbaked, with high fluted edges
Mix ingredients in the order given. Pour into pie shell. Bake in pre-heated over at 425 degrees for 15 minutes. reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted in center of pie comes out clean. Cool. Garnish with whipped cream.
If using regular frozen pie shells recipe will fill 2 shells. Bake on cookie sheet in preheated over for 15 minutes. Reduce heat to 350 degrees and continue baking for about 30 minutes or until pie test done as noted above.
Crunchy pecan topping:
1 cup Coarsely chopped pecans
2/3 cup light brown sugar, firmly packed
3 tbsp butter, melted
Extra pecan halves
Mix pecans and brown sugar in small bowl. Drizzle with butter, stir until mixture is uniformly moistened. Sprinkle mixture over completely cooled pumpkin pie. Broil about 5 inches from heat for 1 to 2 minutes or until topping is bubbly. Garnish with whipped cream and extra pecan halves. Tops one 9 inch pie.