1 (1 lb.) can pumpkin
1 (15 oz.) can sweetened condensed milk
1 egg
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1 unbaked 9-inch pie shell
Pecan topping

Combine pumpkin, condensed milk, egg, salt, nutmeg, ginger, and cinnamon. Blend well. Pour into pie shell and bake at 375 degrees for 50 minutes. Spread Pecan Topping over pie. Return to oven and bake at 450 degrees for 10 minutes. Cover edges with foil, if crust browns too rapidly.

PECAN TOPPING:

1/2 c. chopped pecans
1/2 c. brown sugar, packed
1/4 c. sour cream
1/4 c. soft butter

Combine pecans, sugar, sour cream and butter, mixing well.