Pumpkin Pecan Pie

2 c Pumpkin; Mashed, Canned

3/4 c Sugar

1 t Cinnamon; Ground

1/2 t Ginger; Ground

1/4 t Cloves; Ground

1/2 t Salt

2 ea Eggs; Lg

13 oz Evaporated Milk; 1 Cn

1 ea Unbaked 9-inch Pie Shell

---CRUNCHY PECAN TOPPING
--- 3 tb Butter Or Regular Margarine

2/3 c Brown Sugar; Firmly Packed

2/3 c 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.