Ingredients:
1 cup canned pumpkin pie filling
1 cup apple butter
1/4 cup light brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust

Topping:
3 tablespoons butter
1/2 cup flour
1/2 cup light brown sugar
1/2 cup chopped pecans

Directions:
Preheat oven to 350
In a large bowl, add pumpkin, apple butter, brown sugar, nutmeg, cinnamon, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake in preheated oven for about an hour, or until a knife inserted 2 inches from the center comes out clean. For the topping, add in a small bowl butter, flour, and brown sugar. Stir until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle the topping over the pie, and bake for an additional 15 minutes.