1 single crust pie shell (9 inch), thawed
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 1/2 c. evaporated milk
2 eggs, lightly beaten
1/2 c. granulated sugar
1/4 c. firmly packed light brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 c. granulated sugar
1/4 c. water
2 tbsp. butter
1 c. pecan pieces

Preheat oven to 350°F. Combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl. Mix well. Pour into unbaked pie crust.

Bake for 1 hour 10 minutes or until knife inserted in center comes out clean. Do not overbake. Cool completely. Grease baking sheet lightly with shortening. For topping; combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves. Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly. Spread quickly in thin layer on baking sheet. Cool completely. Break into pieces. Sprinkle around edge of pie. Refrigerate leftover pie.