For pie filling:
2 eggs
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup brown sugar (either light or dark is fine)
15 ounces pure pumpkin puree
8 ounces evaporated milk
For Pecan Praline Topping:
2 tablespoons butter, softened
2 tablespoons brown sugar
5 tablespoons toasted chopped pecans, lightly toasted
Preheat oven to 425-degrees F, and prepare pie crust for filling. In a large bowl whisk the eggs, salt, ground cinnamon, ground ginger, and ground nutmeg together until combined well. Add brown sugar, and pumpkin, and whisk together. Gradually stir in evaporated milk until blended. Place prepared unbaked 9-inch deep dish pie crust on a baking sheet. Pour pie filling into crust. Carefully transfer to oven. Bake at 425-degrees F for 15 minutes; reduce oven temperature to 350-degrees F and continue baking for 40 minutes. Prepare Pecan Praline Topping while pie is baking. In a small bowl, mix together all topping ingredients (softened butter, brown sugar and toasted pecans) until combined. Carefully top pie with Pecan Praline Topping and cook for another 5-10 more minutes. Before removing pie from oven, check for doneness; a knife, cake tester, or toothpick inserted in center of pie should come out clean. Let cool for at least 1 1/2 hours. Serve right away or cover and refrigerate until ready to serve.