||Cream 1/3 C brown sugar with 1 T butter. Mix in pecans, and press over bottom of (unbaked) pie shell.
Bake 450 degrees for 10 minutes. Cool 10 minutes, while setting oven to 350 degrees.
Scald milk with water. Beat eggs slightly in large bowl, stir in pumpkin, white sugar, rest of brown sugar, pie spice, and salt. Beat in scalded milk mixture, pour into pie shell.
Bake at 350 degrees for 50 minutes until center is set, but still soft. (Do NOT overbake! Custard sets as it cools)
Cool completely, and serve topped with whipped cream.