• Preheat oven to 425 degrees and place the pie dish onto a cookie sheet
• Using a large bowl, whisk together the eggs until whisked
• Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined
• Pour pie mixture into the pie crust
• Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean
• Allow to cool to room temperature before placing into the fridge overnight

Pecan Pie Topping Directions:

• Using a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla.
• Bring to a boil.
• Remove from heat and stir in pecans and vanilla.
• Pour into a bowl.
• Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour
• Once the mixture is thick and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pie
• Sprinkle some more chopped pecans on top
• Cut and enjoy!