Pastry for 8" pie
1 lb. can cooked pumpkin
3/4 c. light brown sugar
2 eggs, beaten
1 1/2 tbsp. butter, melted
1 tbsp. molasses
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. evaporated milk
3/4 c. shelled pecan halves
2 tbsp. brown sugar
1 tbsp. grated orange rind
1 tbsp. butter, softened
Sweetened whipped cream (opt.)

Preheat oven to 450 degrees. Line 8" pie plate with pastry. Combine pumpkin, brown sugar, eggs, 1 1/2 tablespoons butter, molasses, spice, salt and milk. Pour into pastry. Bake in center of oven 10 minutes. Reduce heat quickly to 325 degrees. Bake 20 minutes.

Meanwhile, blend together pecans, 2 tablespoons brown sugar, grated rind and softened butter. Sprinkle over pie. Bake 10 minutes more or until knife inserted in center comes out clean. Serve warm or chilled, topped with sweetened whipped cream if desired. Serves 6.