Ingredients Pastry for single pie crust.2 slightly beaten eggs15 oz of cooked pumpkin1/4 cup half and half cream3/4 cup granulated sugar1 tbsp all purpose flour1 tsp finely shredded lemon peel1/2 tsp vanilla1/4 tsp salt1/4 tsp ground cinnamon1/4 tsp ground nutmeg1/8 tsp ground allspice1/2 cup packed brown sugar1/2 cup chopped pecans2 Tbsp butter Directions Prepare pastry for single crust pie. Line 9″ pie plate with pastry. In a large bowl stir together eggs, pumpkin and cream. Stir in granulated sugar, flour, lemon peel, vanilla, salt and spices. Pour pumpkin mixture into pastry lined pie plate. To prevent over browning, cover edge of pie with foil. Bake in 375 degree oven for 25 minutes. Meanwhile, in a medium bowl stir together brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 mins more or until a knife inserted near the centre comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.