3 tbsp. granulated sugar
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 (16 oz.) can pumpkin (2 c.)
2/3 c. brown sugar, well packed
2 eggs, beaten
1 c. evaporated milk
1/2 c. water
1 unbaked 9-inch pie crust
Pecan topping

Mix 3 tablespoons granulated sugar, salt, nutmeg, cinnamon and ginger; set aside. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk; add water. Add scalded milk and water to pumpkin mixture, stirring until blended. Pour into unbaked pie crust. Bake at 425 degrees for 40 minutes.

Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed. Top with whipped heavy cream, if desired.

PECAN TOPPING:

2 tbsp. butter, melted
1/4 c. brown sugar, well packed
1 tbsp. grated orange rind
3/4 c. whole pecans

Combine butter, brown sugar, orange rind and pecans. Sprinkle on pumpkin pie as directed.