Pecan Pumpkin Pie
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tbs. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. salt
1 can (16 oz) pumpkin
1 can (14 oz) condensed milk
1 unbaked 9 inch deep dish pie shell
2 Tbs., butter or margarine, very soft
1 Tbs. grated orange rind, optional
1/4 cup brown sugar, packed
3/4 cup whole pecans
Preheat oven to 450 F. Prepare the pie shell.
Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt. Blend in pumpkin and condensed milk. Mix well. Pour into pie shell. Bake at 450 F. for 10 minutes, then reduce heat to 350 F. and bake 30-40 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 minutes before removing from the oven.