Pecan Pumpkin Pie

• 2 Eggs
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar, packed
• 1 Tablespoon Flour
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Ginger
• 1/2 teaspoon Salt
• 1 can (16oz) Pumpkin (or 2 cups cooked pumpkin)
• 1 can (14 oz) Condensed Milk (can use non fat)
• 1 Unbaked 9 in deep dish pie shell

Topping:

• 2 Tablespoon Butter or Margarine, room temperature
• 1 Tablespoon Grated Orange Rind
• 1/4 Cup Brown Sugar, packed
• 3/4 Cup Whole Pecans

Instructions:
Preheat oven to 450F .
Prepare the pie shell in you pie dish crimp or roll edge as you desire.
Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt.
Blend in pumpkin and condensed milk. Mix well.
Pour into 9 inch pie shell.
Bake at 450F for 10 minutes. Then reduce heat to 350F and bake 30 to 40 minutes longer until firm on top. This will be when the pie looks like it has 10 more minutes to bake.
Make the pecan topping by combining the 4 topping ingredients.
Sprinkle pecan mixture over pie the last 10 minutes of baking, and bake another 10 before removing from the oven.
Total baking time is 10 minutes at 450F and 40 to 50 minutes at 350F.

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