1 (18 oz.) can pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. sugar
2 egg yolks
1 tall can evaporated milk
Pinch of salt

Mix all ingredients and pour into unbaked pie shell. Bake at 375 degrees until nearly done; remove from oven.

Mix: 2 tbsp. flour 1 tbsp. butter 1/2 c. chopped pecans

Sprinkle over pie and bake until firm in the center when gently shaken. Cover with meringue, using 2 tablespoons of sugar to each egg white. Makes a large pie.