PECAN GLAZED PUMPKIN PIE

2 eggs

1 can (16 oz.) solid pack pumpkin

1 can (12 oz.) evaporated milk

1 cup brown sugar, divided usage

2 t. pumpkin pie spice

1 deep dish pie crust, frozen

1 cup pecan pieces

¼ c. butter, melted

Preheat oven and baking sheet to 375 degrees F. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, ¾ cup sugar and pumpkin pie spice.

Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes.

In small bowl, combine remaining ¼ cup sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until knife inserted in center comes out clean.

Makes 8 servings.