Crust:

1/3 c. chopped pecans
1/3 c. packed brown sugar
2 tbsp. butter, softened

Preheat oven to 450°F. Combine and press in bottom of a 9-inch pie shell.

Bake for 10 minutes.

Filling:

2/3 c. brown sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/8 tsp. mace
1 c. evaporated milk

Combine eggs and pumpkin. Add 2/3 c. brown sugar, flour, salt, spices and milk. Beat until smooth and creamy. Pour into baked pie shell. Lower oven heat to 325°F and bake for 45 minutes.