INGREDIENTS
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2 eggs
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1 (15 ounce) can solid pack pumpkin
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1 (12 ounce) can evaporated milk
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3/4 cup packed brown sugar
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2 teaspoons vanilla extract
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1 (9 inch) unbaked pastry shell
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TOPPING:
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1 cup chopped walnuts
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3/4 cup packed brown sugar
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1/4 cup butter or margarine, melted
DIRECTIONS
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In a mixing bowl, beat eggs. add the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg; mix well. Pour into pastry shell.
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Cover edges loosely with foil. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F. Remove foil; bake 35-40 minutes longer or until set and a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
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Combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove oil. Store in the refrigerator.
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