PECAN GLAZED PUMPKIN PIE
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
¼ 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, ¾ 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 ¼ 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.