- 2 eggs
- 1 (15 ounce) can solid pack pumpkin
- 1 (12 ounce) can evaporated milk
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 (9 inch) unbaked pastry shell
- TOPPING:
- 1 cup chopped walnuts
- 3/4 cup packed brown sugar
- 1/4 cup butter or margarine, melted
- In a mixing bowl, beat eggs. add the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg; mix well. Pour into pastry shell.
- Cover edges loosely with foil. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F. Remove foil; bake 35-40 minutes longer or until set and a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
- Combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove oil. Store in the refrigerator.