• 2 eggs, slightly beaten
• 3 cups mashed cooked pumpkin
• 1 (12 oz) can evaporated milk
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 unbaked 10-inch pastry shell
• 1/4 cup butter or margarine, melted
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans

1. Combine eggs, pumpkin, milk, 1 cup sugar, 1/4 cup flour, vanilla, salt, and spices; blend well. Pour mixture into pastry shell.
2. Bake at 400° for 10 minutes. Reduce heat to 350° and bake an additional 35 minutes.
3. Combine butter, 1/2 cup flour, and 1/2 cup brown sugar; blend well.
4. Stir in pecans and sprinkle mixture on pie.
5. Bake at 350° for 10 minutes.

Yield: One 10 inch pie.

(Cotton)