3/4 c. cocktail peanuts
1 unbaked 9 inch pastry shell
2 c. cooked mashed pumpkin
1 1/3 c. undiluted condensed milk
3/4 c. water
1 egg
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 c. firmly packed light brown sugar

Sprinkle 1/2 cup chopped peanuts into pastry shell. Combine pumpkin, condensed milk, water, egg, cinnamon, nutmeg, and ginger. Beat slowly until almost well blended. Spoon into pastry shell. Bake at 400 degrees about 50 minutes or until knife inserted into center comes out clean. Remove from oven. Sprinkle with 1/4 cup peanuts, then with brown sugar. Cover pie edges with aluminum foil. Broil 3 inches from heat about 1 minute or until sugar bubbles. Cool. Gently crack topping with tip of knife before cutting to serve.