¾ cup Sugar ½ cup Biscuit Baking Mix 4 Tbs Butter, divided 12 oz Evaporated Milk, Skim ( 1 can), reserve 1 Tablespoon for topping 2 Eggs 15 oz Solid Packed Pumpkin Puree (1 small can) 2½ tbs Vanilla Extract ¼ cup Brown Sugar ½ cup Pecans, chopped   1. Pre-heat Familie Skillet for stovetop cooking, or the 4 qt. for SloCooking, on the range top on medium heat. 2. In a large bowl combine the white sugar, biscuit mix, 2 tablespoon melted butter, eggs and milk- reserving 1 tablespoon milk for the topping. Beat in pumpkin, spice and vanilla until smooth. 3. Spray pan with food spray. Pour into pre-heated pan. Cover. Cook on medium heat for 5 minutes then either turn the range to just above low for stove top cooking, or if using the Gourmet Cooker, place the 4 qt on the base and set to #4. Either method, cook for about 50 minutes or until a dinner knife inserted in the center comes out clean. 4. While the pie is cooking, make the streusel topping: Melt the remaining 2 tablespoons of butter, add the brown sugar and pecans. Cook until sugar is dissolved. Add the reserved tablespoon of milk. Gently sprinkle over the top of the pie as it cooks. This topping is optional and can be put on any time during the cooking process or after the pie is done. Servings: 12 Yield: 1 pie Nutrition Facts (per serving): 207.4 calories; 9g total fat; 52mg cholesterol; 211mg sodium; 141mg potassium; 28g carbohydrates; 3.g protein. Recipe Type: Special treat Cooking Tips: 1. For easy of removal, cut a circle of parchment paper to fit the bottom of the pan. Spray with food spray before pouring in pumpkin mixture. Remove like an up-side-down -cake but do a double flit to have the pecans on top. 2. Or, add the streusel topping after the pie is removed from the pan. Heat to re-melt and for easy of spreading.