---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN-PECAN PIE ROBERT
  Categories: Desserts, Pies
       Yield: 6 servings
  
 --------------------------------PIE FILLING--------------------------------
       2 c  Pumpkin; Mashed, Canned
       1 c  Granulated Sugar
       1 tb Cornstarch
   1 1/2 t  Cinnamon; Ground
     1/2 t  Ginger; Ground
     1/2 t  Nutmeg; Ground
     1/2 t  Allspice; Ground
     1/2 t  Cloves; Ground
     1/2 t  Salt
       2    Eggs; Lg
      13 oz Evaporated Milk; 1 Cn
       1    Unbaked 9-inch Pie Shell
 
 ---------------------------CRUNCHY PECAN TOPPING---------------------------
       3 tb Butter Or Regular Margarine
     2/3 c  Brown Sugar; Firmly Packed
     2/3 c  Pecans; Coarsely Chopped
 
 ---------------------------------DIRECTIONS---------------------------------
  
   PIE FILLING:
   Combine the pumpkin, sugar, cornstarch, spices and
   salt in a bowl mixing and mix well. Add the eggs and
   evaporated milk. Beat until smooth, using a wire
   whisk. Pour into the unbaked pie shell. Bake on the
   lowest rack of a preheated 425 Degrees F. oven for 15
   minutes and then reduce the oven temperature to 350
   degree F. and bake for an additional 45 minutes or
   until a knife inserted halfway between the center and
   edge comes out clean. Cool on a wire rack. Prepare the
   Crunchy Pecan Topping and sprinkle evenly over the
   cooled pie then place the pie under the broiler flame
   (5-inches from the heat source) until the mixture
   begins to bubble, about 1 to 1-1/2 minutes. Cool to
   room temperature on a wire rack. Refrigerate until
   serving.
   CRUNCHY PECAN TOPPING:
   Place the softened butter, brown sugar, and pecans in
   a bowl and mix until crumbly with a pastry blender.
  
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