(Casey)
Pie Ingredients:
1 ready-made graham cracker crust 1 can of Eagle sweetened condensed milk (14oz.)
1 can of pumpkin (15 oz.)  2 eggs
1 teaspoon of ground cinnamon ½ teaspoon of ground ginger
½ teaspoon of ground nutmeg ½ teaspoon of salt

Ingredients for pie topping:
½ cup of brown sugar  ½ cup of al purpose flour
½ teaspoon of ground cinnamon ¼ cup of butter, melted soft enough to mix in
¼ cup of chopped pecans

Instructions for topping:
In a medium sized bowl, combine flour, cinnamon, brown sugar, and pecans. Mix well.  Mix in butter until topping becomes crumbly and set aside.

Instructions for pie:
Preheat oven to 425 degrees.  With an electric mixer, mix pumpkin, eggs, sweetened condensed milk, spices, and salt then pour into crust.  Bake on 425 degrees for 15 min. Then reduce heat to 350 degrees and bake for another 15 min. Then remove pie and spoon topping on and bake on 350 degrees for 20 more minutes, or until a knife inserted 1 inch from the crust comes out clean.  Cool on a wire rack