Pumpkin Pecan Pie
1 unbaked 9-inch pie crust (See recipe below.)
3 tablespoons sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
1 No. 303 can or 2 cups canned pumpkin
⅔ cup brown sugar
2 eggs, beaten
1 cup evaporated milk
½ cup water
Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk and water. Add scalded milk, stirring until evenly blended. Pour into unbaked pie crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed.
Pecan Topping
2 tablespoons butter or margarine
¼ cup brown sugar
1 tablespoon grated orange rind
¾ cup whole pecans
Combine butter or margarine, brown sugar, grated orange rind and whole pecans.