The best of both worlds -- Pecan Pie and Pumpkin Pie!!
| 2 | eggs | |
| ½ | c. | white sugar |
| ½ | c. | brown sugar |
| 1 | tbsp. | all-purpose flour |
| 1 | tsp. | ground cinnamon |
| ¼ | tsp. | ground nutmeg |
| ¼ | tsp. | ground ginger |
| ½ | tsp. | salt |
| 2 | c. | cooked pumpkin |
| 1 | can | condensed milk (14 oz.) |
| 2 | tbsp. | butter or margarine |
| 1 | tbsp. | grated orange rind |
| ¼ | c. | brown sugar |
| ¾ | c. | whole pecans |
Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
Pour into 9-inch pie shell. Bake in 450°F (230°C) oven 10 minutes. Reduce heat to 350°F (°175C) and bake 40 to 50 minutes longer.
Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, ¼ cup brown sugar and ¾ cup whole pecans.
Makes 1 - 9 inch pie