- 1 9-inch pie shell; unbaked
- 2 eggs
- 1 16-ounce can solid pack pumpkin
- 12 ounces evaporated milk
- 1 cup brown sugar; firmly packed; divided
- 2 teaspoons pumpkin pie spice
- 1 cup pecan pieces
- ¼ cup unsalted butter; melted
- Preheat oven to 375ºF.
- In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, ¾ cups brown sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust.
- Bake in a preheated oven for 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 tested done.
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