1 pie shell, baked
1/3 c. butter
1/3 c. brown sugar
1/2 c. pecans, chopped
1 reg. can pumpkin (2 c.)
2/3 c. evaporated milk
2/3 c. whole milk
1 pkg. American egg custard mix
1 1/2 tsp. pumpkin pie spice
1/2 c. sugar

In small saucepan, melt butter. Add brown sugar and pecans. Cook over low heat until well combined. Spread in bottom of pie shell, set aside. In a medium - heavy saucepan combine remaining ingredients. Cook over medium heat until mixture constantly bubbles, stirring constantly. Remove from heat. Cover, let sit 10 minutes. Stir twice. Pour pumpkin mixture over pecan mixture in pie shell. Cool the refrigerator at least 4 hours. I usually make this pie a day ahead.