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Pumpkin Crunch Custard

CUSTARD

3 large eggs
1 can solid-pack pumpkin
1 can evaporated milk (not sweetened condensed milk)
3/4 cup brown sugar, packed
2 teaspoons pumpkin-pie spice
1 teaspoon vanilla

Beat eggs, then add remaining custard ingredients, blending well. Pour into an ungreased 2-quart baking dish. Bake in a preheated 325 degree oven for 45 minutes or until sides start to set. Remove custard from oven and sprinkle with topping (recipe follows). Bake 35 to 40 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or at room temperature with a dollop of Cool Whip or vanilla ice cream. YUM! Refrigerate up to 5 days.

CRUNCH TOPPING

3 tablespoons brown sugar, packed
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
4 teaspoons butter or margarine, cut into small pieces
1/3 cup chopped pecans

Mix sugar, flour and cinnamon in a small bowl. With a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. Stir in pecans.

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