Ingredients

1 piecrust
3 Tablespoon butter
1/3 Cup brown sugar
1/3 Cup chopped pecans
1/2 Cup water
3 eggs
1/2 Cup canned pumpkin
1/2 Cup white sugar
1/2 Cup brown sugar, packed
1 1/2 Teaspoon pumpkin pie spice
1 Teaspoon salt
whipped cream

Instructions

Place pie crust in pie pan. Press into place. Trim and flute edge. Cream butter and 1/3 cup brown sugar in small bowl. Stir in pecans. Press mixture over bottom of shell in an even layer. Bake at 450 degrees for 10 minutes. Remove, cool on rack 10 minutes. Reduce oven temperature to 350 degrees. Scald milk with water in a small saucepan. Cool milk slightly. Beat eggs in a large bowl. Stir in pumpkin, 1/2 cup white sugar, 1/2 cup brown sugar, pumpkin pie spice and salt. Beat scalded milk into egg mixture. Pour into cooled pastry shell. Bake at 350 degrees for 50 minutes or until center is set but still soft. Do not over-bake, because custard will set as it cools. Serve with whipped cream.

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