Pumpkin Toffee Pie

Beat eggs in a bowl. Mix together all dry ingredients. Now add the dry ingredients to eggs and beat until blended. Slowly add the evaporated milk. Pour in pie shell. Bake at 425 degrees for first 15 minutes. Reduce heat to 350 degrees and bake 40-50 minutes. Half way through the baking time, sprinkle a cup of chopped pecans on top of the pie. It is down when knife comes out clean from the center. Cool on a wire rack. Once cooled, drizzle caramel glaze over top of pie. Let it set a few minutes and serve with whipped cream. 1 cup whipping cream with power sugar to taste.

Toffee Glaze: Over medium heat melt butter and sugar and bring to a boil. Once it begins to boil, let is go for 1-1 1/2 minutes stirring constantly. Drizzle over pie.

This is Libbys Pumpkin Pie recipe I use but added some twists to it. My friends and family love this pie. I hope you all like it too.