1/3 cup pecans, finely chopped
1/3 cup brown sugar, packed
3 tablespoons butter, softened
1 (10 inch) unbaked pastry shells
3 eggs, lightly beaten
1/2 cup brown sugar, packed
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (16 ounce) can pumpkin
1 1/2 cups half-and-half cream
additional chopped pecans (optional)
Combine the pecans, sugar and butter; press into the bottom of pie shell.
Prick sides of pastry with a fork.
Bake at 450°F for 10 minutes; cool for 5 minutes.
Combine first eight filling ingredients
Stir in pumpkin.
Gradually add cream.
Pour into pie shell.
If desired, sprinkle chopped pecans on top.
Bake at 350°F for 60 minutes or until a knife inserted near the center comes out clean.
1Store in the refrigerator.