1    Refrigerated pie crust
Pecan topping:
1/4 c  Brown sugar
3 tb Room temp butter
1 c  Finely chopped pecans
Pumpkin filling:
1/2 c  Brown sugar
1 tb Flour
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
1/4 ts Salt
1 cn (16 oz) pumpkin puree ( not
Pie filling)
2    Eggs
1 c  Half & half
1 ts Vanilla

Place oven rack in lowest position. Preheat oven to 425. Fit crust
into 9″ pie pan. Cover loosely with foil. Bake for 10 minutes. Remove
foil. Transfer pan to wire rack to cool. Leave oven temp at 425.
Prepare Pecan topping: Beat together brown sugar & butter in a small
bowl until well mixed. Stir in pecans. Reserve. Prepare pumpkin
filling: Mix brown sugar, flour, cinnamon, nutmeg, ginger & salt in
med sized bowl until well mixed. Stir in pumpkin, eggs, half & half &
vanilla until smooth. Pour into shell. Sprinkle reserved topping over
pumpkin filling. Bake in 425 oven for 15 minutes. Lower oven temp to
350. Bake 40 minutes longer or until a knife inserted in center comes
out clean. Cool on wire rack. Serve at room temp with whipped cream
if desired.