1 unbaked 9 inch pie crust
1 cup Libby's solid pack pumpkin
1 cup apple butter
1/4 cup packed dark brown sugar
1/2 cup cinnamon
1/4 tsp. ginger
1/4 cup nutmeg
1/4 teaspoon salt
3 eggs, slightly beaten
1 cup undiluted evaporated milk
Crumble Topping

In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degree oven for 50-60 minutes.

Crumble Topping: In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil pan, bake on a cookie sheet. When using glass, do not use cookie sheet.