INGREDIENTS
1 9-inch
deep dish pie crust
2
eggs
1/2 tsp
salt
1 1/4 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground nutmeg
3/4 cup
light brown sugar
15 oz
canned pumpkin puree
8 oz
evaporated milk
2 tbsp
butter
2 tbsp
brown sugar
5 tbsp
pecans