1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. packed brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 (9 inch) pie crusts

CRUNCH TOPPING:

1 c. chopped walnuts
3/4 c. brown sugar
4 tbsp. melted butter

Prepare pie crust. Set aside.

Preheat oven to 400 degrees F. In large bowl, mix pumpkin and remaining ingredients. Pour into pie crusts. Bake 40 minutes. Cool pie.

Preheat broiler.

Prepare walnut topping. Spread over top of pie. Broil 3 minutes. Makes 2 pies.