1/4 cup butter
1/2 cup toasted pecans, chopped
1/2 cup brown sugar, packed
1 9 inch baked pie shell
1 (2-1/4 to 3 oz.) package custard mix
1/3 cup sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
2/3 cup evaporated milk (not sweetend condensed)
1 (16 oz.) can pumpkin
Directions: In saucepan melt butter. Stir in the pecans and brown sugar. Cook and stir until mixture bubbles. Then spread over bottom of baked pie shell. Cool. In 2 quart saucepan, combine custard mix, granulated sugar and spice. Stir in milk and evaporated milk and pumpkin. Cook and stir until mixture bubbles. Cover and cool 10 minutes. Pour into pie shell. Chill until firm.
Notes: Garnish with whipped cream.