---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Pies, Vegetables
       Yield: 6 servings
       2 c  Pumpkin; Mashed, Canned
     3/4 c  Sugar
       1 t  Cinnamon; Ground
     1/2 t  Ginger; Ground
     1/4 t  Cloves; Ground
     1/2 t  Salt
       2 ea Eggs; Lg
      13 oz Evaporated Milk; 1 Cn
       1 ea Unbaked 9-inch Pie Shell
 ---------------------------CRUNCHY PECAN TOPPING---------------------------
       3 tb Butter Or Regular Margarine
     2/3 c  Brown Sugar; Firmly Packed
     2/3 c  Pecans; Coarsely Chopped
   Combine the pumpkin, sugar, spices and salt in a bowl mixing well.  Add
   the eggs and evaporated milk.  Beat until smooth, using a rotary beater or
   an electric mixer.  Pour into the unbaked pie shell.  Bake in a preheated
   425 Degrees F oven for 15 minutes and then reduce the temperature to 350
   degree F. and bake for an additional 45 minutes or until a knife inserted
   halfway between the center and edge comes out clean.  Cool on a wire rack.
    Prepare the crunch Pecan topping and sprinkle over the cooled pie then
   place the pie under the broiler flame (5-inches from the heat source)
   until the mixture begins to bubble, about 1 minute.  Cool to room
   temperature on a wire rack.
   Place the softened butter, brown sugar, and pecans in a bowl and mix until
   crumbly with a fork.