1 9 inch unbaked pie shell

FILLING:

3/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1 (16 oz.) can pumpkin (2 c.)
1 (12 oz.) can evaporated milk (1 1/2 c.)
2 eggs, slightly beaten
1/4 tsp. salt

STREUSEL TOPPING:

1/4 c. firmly packed brown sugar
2 tbsp. flour
2 tbsp. butter, softened
1/2 c. chopped pecans
Whipped topping; optional

Heat oven to 425 degrees. In large bowl, combine filling ingredients; beat well until well blended. Pour into pie crust. In small bowl, combine all streusel ingredients; sprinkle over pumpkin mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30-35 minutes, until knife inserted in center comes out clean. Cool; serve with whipped topping if desired. Refrigerate remaining pie.

Makes 8-10 servings.