- 5 egg
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each ground allspice, ginger and nutmeg
- 1 1/3 cup canned pumpkin (1 large can)
- 2 cups evaporated milk
TOPPING:
- 1/4 cup brown sugar
- 8 teaspoons all-purpose flour
- 1 teaspoon ground cinnamon
- 4 teaspoons cold butter
- 8 tablespoons chopped pecans
In a bowl, beat the eggs. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8 inch pie pans. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 25 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.
