17 oz. can sweet potatoes
2 eggs, slightly beaten
3/4 c. brown sugar, firmly packed
2 tsp. pumpkin pie spice
1 tsp. cornstarch
5 oz. evaporated milk
1 (9 inch) unbaked pie shell

TOPPING:

1/2 c. chopped pecans
2 tbsp. sugar (light brown)
2 tbsp. melted butter
1/2 tsp. pumpkin pie spice

Drain sweet potatoes and mash with fork. Combine sweet potatoes with filling ingredients in order given. Mix well, pour into unbaked pie shell and bake at 400 degrees for 15 minutes. Reduce to 300 degrees and bake for 15 minutes more. Top pie with pecan mixture and bake for an additional 15 to 20 minutes or until done.