• Dough for a single 9" pie shell
• 2 eggs
• 2/3 cup lightly packed brown sugar
• 1 tsp ground cinnamon
• 1 tbsp finely chopped crystallized ginger -- optional
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 14-oz can pumpkin puree (about 1 1/2 cups) -- NOT pie filling
• 3/4 cup milk

Topping:

• 1/2 cup sugar
• 1/2 cup brown sugar -- lightly packed
• 1/3 cup corn syrup
• 1-1/2 cups pecan halves

1. Preheat oven to 425 F. Roll out dough and line a 9" pie plate. Do not prick bottom. Trim, turn and flute edges. Set aside, unbaked, while continuing with recipe.

2. Break eggs into a large bowl. Whisk until blended. Stir in brown sugar, cinnamon, chopped ginger, if using, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.

3. Pour pumpkin mixture into unbaked pie shell. Bake on bottom rack of oven just until crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 F and continue baking until pumpkin filling seems set in center
when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.

4. Meanwhile, while preparing topping, preheat broiler. In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3-1/2 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of oven. Watch carefully since topping may bubble in less than 1 minute. Remove from oven and place on cooling rack. Serve pie either warm or at room temperature.

Pie will keep well at room temperature for several hours. For longer storage, cover cooled pie and refrigerate for up to 2 days.

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