Pumpkin Pecan Pie

I haven't made this recipe yet - but thought it sounded good as it combines two of my favorite Thanksgiving pies into one pie. Recipe source: shopper's newsletter

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 9-inch pie

Ingredients

• 2  eggs, beaten
• 1 (16 ounce) can pumpkin
• 3⁄4 cup sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon vanilla
• 1 2⁄3 cups evaporated milk
• 1 (9 inch)  unbaked pie shells

• For the topping

• 3  tablespoons butter, softened
• 2⁄3 cup brown sugar
• 2⁄3 cup pecans, chopped

Directions

1. Preheat oven to 400 degrees F.
2. In a bowl beat together eggs and pumpkin.
3. Stir in next 6 ingredients (sugar - vanilla).
4. Stir in milk.
5. Pour mixture into pie shell.
6. Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool completely.
7. To make topping, in a small bowl combine topping ingredients (butter - pecans). Drop topping by teaspoons on top of pie.
8. Broil pie five inches from heat for 3 minutes or until mixture begins to bubble.