PECAN GLAZED PUMPKIN PIE

 

2 eggs

1 can (16 oz.) solid pack pumpkin

1 can (12 oz.) evaporated milk

1 cup brown sugar, divided usage

2 t. pumpkin pie spice

1 deep dish pie crust, frozen

1 cup pecan pieces

c. butter, melted

 

Preheat oven and baking sheet to 375 degrees F. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, cup sugar and pumpkin pie spice.

 

Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes.

 

In small bowl, combine remaining cup sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until knife inserted in center comes out clean.

 

Makes 8 servings.