Pumpkin Crumb Pie

1 sheet (1/2 pkg.) refrigerated pie dough

1 (15oz.) can pumpkin purée
1/4 C. packed light brown sugar
1 t. vanilla
1/2 t. cinnamon
1/2 t. ground nutmeg
1/4 t. salt
1 C. evaporated milk
3 eggs, lightly beaten

Topping:
2 C. flour
1-1/3 C. packed light brown sugar
3/4 C. butter, melted

Fit crust into a 9" pie pan, flute edge.

In a large bowl, combine first 6 pie ingredients. Stir in milk & eggs; pour into crust. Bake at 350° for 1 hour 10 minutes, or until toothpick comes out slightly coated with pumpkin mixture.

Meanwhile, stir together the topping ingredients until blended. With hands, squeeze mixture together to form crumbs; sprinkle over the hot pie. Return to oven & bake an additional 15 minutes, or until lightly browned. Cool on wire rack. Serve with ice cream, if desired. Yield: 12 slices (Tracy's note: ?? 12 ?? a 9" pie ?)

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