| 1 | 9 inch unbaked pie shell | |
| ¾ to 1 | c. | packed brown sugar |
| ½ | tsp. | ground cinnamon |
| ¼ | tsp. | salt |
| 1 | c. | canned pumpkin |
| 3 | eggs, beaten | |
| ½ | c. | dark corn syrup |
| 1 | tsp. | vanilla extract |
| ¾ | c. | coarsely chopped pecans |
| ½ | c. | brown sugar |
| ½ | tsp. | ground cinnamon |
| 1/8 | tsp. | ground nutmeg |
| ¾ | c. | whipping cream |
| ½ | tsp. | vanilla extract |
Mix together ¾ to 1 cup brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. salt. Stir in 1 cup canned pumpkin, eggs, corn syrup, and 1 tsp vanilla.
Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
Bake at 350°F (175°C) for 40 minutes. cool. Serve with spicy whipped cream.
To Make Spicy Whipped Cream: In medium bowl, mix ½ cup brown sugar, ½ teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in ¾ cup whipping cream and ½ teaspoon vanilla. Chill 1 hour. Whip until stiff.
Makes 1 - 9 inch pie.