Classic Pumpkin Pie with Candied Pecan Topping

  •  Crust
  • 1 each 9 inch classic crisco single crust
  •  Filling
  • 1 - 16 ounce can solid-pack pumpkin (not Pumpkin Pie Filling)
  • 1- 12 ounce can evaporated milk
  • 2 each eggs, lightly beaten
  • 1/2 cup cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  •  Topping
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoon butter or margarine
  • 1 cup Priester's pecan pieces

roll and press crust into 9-inch glass pie plate. Do not bake. Heat oven to 350 degrees F. For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl. Mix well. Pour into unbaked pie crust. Bake at 350 degrees F for 1 hour 10 minutes or until knife inserted in center comes out clean. Do not overbake. Cool completely. Grease baking sheet lightly with shortening. For topping, combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves. Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly. Spread quickly in thin layer on baking sheet. Cool completely. Break into pieces. Sprinkle around edge of pie. Refrigerate pie.