1 unbaked pie crust

FILLING:

1 3/4 c. can pumpkin (solid pack)
1 1/4 c. evaporated milk
2 beaten eggs
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. salt

TOPPING:

1/2 c. flour
1/3 c. packed brown sugar
3 tbsp.butter
1/2 tsp. cinnamon
1/8 tsp. salt
10-12 pecan halves (optional)
Whipped cream (optional)

Heat oven to 350 degrees.

FOR FILLING: Combine all ingredients, stir until smooth and creamy. Pour into unbaked pie shell.

FOR TOPPING: Mix all ingredients with fork until coarse crumbs form. Stir in chipped pecans. Sprinkle evenly over pie or around edge. Garnish with pecan halves.

Bake at 350 degrees for 45 to 55 minutes until done, stick with knife - when it comes out clean - its done. Cool at room temperature.