2 c. pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 c. evaporated milk
1 egg, beaten

Mix all ingredients and beat until smooth. If pumpkin is thin, add 1 teaspoon flour. Pour into pie shell. Bake at 425 degrees for 10-15 minutes. Reduce heat to 350 degrees and bake for about 35 minutes.

TOPPING:

1/2 c. chopped pecans
1 tbsp. butter
1/2 c. brown sugar

Melt butter. Add brown sugar and pecans. Stir to coat nuts. When pie has begun to thicken, add topping and finish baking.