1 unbaked pie shell
1 can pumpkin pie filling
1 can Eagle Brand condensed milk
2 eggs
1 tsp. BLAIR cinnamon
1/2 tsp. BLAIR ginger
1/2 tsp. BLAIR nutmeg
1/2 tsp. salt

TOPPING:

1/2 c. light brown sugar
1/2 c. flour
1/4 c. butter
1/4 c. chopped pecans

Combine pie ingredients and pour in shell and bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees and bake 30 minutes more. Combine sugar and flour, cut in butter and add nuts (this needs to be very crumbly, so it helps to chill it). Remove pie, top with crumb mixture and cook 10 more minutes. Pie will look very full, but, it drops when it cools.