1 thawed unbaked deep-dish pie shell
16 oz. can pumpkin
14 oz. Eagle Brand sweetened condensed milk
2 raw eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt

Mix all ingredients well (by hand) and pour into pie shell.

Bake in preheated oven (375°F) for 15 minutes. Reduce oven temperature to 300°F and bake for 15 more minutes. Remove from oven. Sprinkle Streusel Topping (recipe follows) over pie evenly. Place back in oven and bake at 300°F for 10 minutes. Pie is done when butter in topping is melted and a knife inserted into pie comes out clean. Cool. Cover and serve cold.

Best when served the day it is made. Serve with whipped cream.

Streusel Topping for Pumpkin Pie:

2 oz. cold butter
1/2 c. brown sugar, firmly packed
1/2 c. flour
1/2 pecan pieces

Mix butter, brown sugar, pecans and flour by hand until butter is the size of peas.