1 (9-inch) unbaked pastry shell
1/3 c. chopped pecans
1/3 c. firmly packed brown sugar
3 tbsp. butter, softened
1 3/4 c. canned pumpkin (14 oz.)
2 tbsp. cinnamon
1 c. milk, scalded
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. sugar
2 eggs, beaten
2 tbsp. melted butter

In small mixing bowl, combine pecans, brown sugar, and butter. Press gently into bottom of unbaked pastry shell. Prick sides with fork. Bake at 450 degrees for 10 minutes. Cool at least 2 minutes.

In large mixing bowl, combine pumpkin, cinnamon, ginger, nutmeg, salt, and sugar; mix thoroughly. Scald milk and stir into mixture. Pour pumpkin filling into partially baked shell. Bake at 350 degrees for 50-60 minutes.

Top with whipped cream if desired. Yield: 8 servings.