Pumpkin-Pecan Pie Robert

--------------------------------PIE FILLING-------------------------------- 2 c Pumpkin; Mashed, Canned

1 c Granulated Sugar

1 tb Cornstarch

1 1/2 t Cinnamon; Ground

1/2 t Ginger; Ground

1/2 t Nutmeg; Ground

1/2 t Allspice; Ground

1/2 t Cloves; Ground

1/2 t Salt

2 Eggs; Lg

13 oz Evaporated Milk; 1 Cn

1 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

---------------------------------DIRECTIONS--------------------------------- PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well. Add the eggs and evaporated milk. Beat until smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven 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 Crunchy Pecan Topping and sprinkle evenly 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 to 1-1/2 minutes. Cool to room temperature on a wire rack. Refrigerate until serving. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.