1 (1 lb.) can pumpkin
2 eggs
1/2 c. brown sugar
1/2 c. granulated sugar
1 1/2 tsp. pumpkin pie spice
1 tall can evaporated milk
1 (9 inch) pastry shell

MACADAMIA NUT TOPPING:

3 tbsp. soft butter
3/4 c. brown sugar
2/3 c. chopped or sliced macadamia nuts

Mix all ingredients in a bowl until smooth. Pour into a 9 inch unbaked pastry shell, crimping edges high. Bake at 425 degrees for 15 minutes, reduce heat to 375 degrees and bake 20 minutes more. Take pie from oven and pinch crust down. Place pie back in oven and continue to bake until done. Use a knife in center of pie. When it comes out clean, pie is done.

TOPPING: Mix all ingredients together. Mixture is crumbly but spreads well. Place on top of hot pie. Serves: 6 to 8.