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