Preheat oven to 450°. combine the pecans, 1/3 cup of the brown sugar & the butter. Press into the bottom of the pie shell. Bake 10 minutes.
Meanwhile, combine the eggs & pumpkin. Add 2/3 cup of brown sugar, the flour, salt, spices & milk. Beat until smooth & creamy. Pour into the partially baked pie shell. Lower the oven heat to 325° & bake 45 minutes.~~Necessities & Temptations

1 - 15 oz. can Libbys Pumpkin
1 cup Sugar
1/2 stick butter
3 eggs beaten
1/2 cup evaporated milk (probably could use heavy cream)
1 tab. vanilla
1 teas. nutmeg
1 teas. cinnamon
1/2 teas. fresh lemon juice
1/2 teas. ginger

Mix well and pour in pie crust.
Topping
1/2 cup self rising flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/3 stick melted butter --

bake 325 till set -- about 45 min. to 1 hour. watch topping to keep from getting too brown, may have to cover with foil if it starts browning too fast.

1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (use fresh grated)
1/4 tsp salt
1/2 cup milk
3 slightly beaten egg yolks
1 -16 oz can pumpkin
1/4 cup bourbon
3 egg whites
2 Tbsp sugar
1 baked 9" pie shell
Whipped cream for serving

In saucepan combine gelatin and 3/4 cup sugar, cinnamon, nutmeg and salt. Stir in milk, egg yolks and pumpkin. Cook and stir over medium heat til mixture thickens and just begins toboil. Remove from heat; stir in bourbon.
Chill mixture until partially set.

In small mixing bowl, beat egg whites until soft peaks form (tips curl over). Gradually add 2 Tbsp sugar, beating until stiff peaks form (tips stand straight). Fold egg whites into pumpkin mixture. Pile pumpkin mixture into baked pie shell. Refrigerate several hours until mixture is set. Garnish with whipped cream and sprinkle with fresh grated nutmeg, if desired.

Enjoy!