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2 eggs
1 can (13 ozs) or 1 2/3 cups evaporated milk or light cream
1 can (1 lb) or 1 3/4 cups pumpkin
3/4 cup sugar
1 unbaked 9-inch pastry
1/2 teaspoon salt
1 teaspoon cinnamon
3 tablespoons butter or margarine
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/3 cup brown sugar (packed)
1/2 cup finely chopped pecans

Beat eggs; add pumpkin, 3 cup sugar, salt, cinnamon, ginger, cloves, and milk. Stir until well mixed. Pour into unbaked pastry shell. Bake in a hot oven (400F) about 50 minutes. To test for doneness, insert tip of silver knife into filling halfway between center and edge. If pie is done, the knife will make a clean cut and no filling will adhere. Remove from oven. Cover surface of pie with mixture of butter, brown sugar, and nuts; place under hot broiler; broil about 3 minutes, or until topping is bubbly. Yield: 6 to 8 servings.