Ingredients

• 1 9 inch unbaked pie shell
• 1 15 oz. Can solid pack pumpkin
• 1/3 Cup brown sugar
• 1/3 Cup granulated sugar
• 3/4 tsp. cinnamon
• 3/4 tsp. powdered ginger
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 2 eggs, well beaten
• 1/2 Cup milk

Topping:

• 1/4 Cup butter
• 1/2 Cup brown sugar
• 3/4 Cup coarsely chopped pecans

Preparation

Preheat oven to 350°. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, CINNAMON, GINGER, salt, VANILLA, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake at 350° for 40 minutes. Meanwhile mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.

Penzey’s Spices