INGREDIENTS
15 oz
canned pumpkin puree
12 oz
evaporated milk
3/4 cup
granulated sugar
2 larges
eggs
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves
1/4 tsp
ground nutmeg
1/4 tsp
salt
1/4 cup
brown sugar
2 tbsp
flour
1/2 tsp
ground cinnamon
2 tbsp
unsalted butter
3/4 cup
pecans
1
pie crust
1 serving
whipped cream