[Kitchen Witch]

PUMPKIN PECAN PIE

1/3 cup finely chopped pecans

1 cup light brown sugar, divided

3 Tbsp. soft butter or margarine

2 eggs

1 cup fresh pumpkin puree (or canned pumpkin)

1 Tbsp. flour

¼ tsp. ground cloves

1/8 tsp. mace

½ tsp. cinnamon

½ tsp. ginger

½ tsp. salt

1 cup light cream

1 pie plate (9 inch)

Preheat oven 400 degrees. Blend pecans, 1/3 cup brown sugar and butter and press gently into pie plate with a spoon. Beat eggs with mixer in medium bowl until frothy. Add pumpkin, remaining 2/3 cup brown sugar, flour, spices and cream and beat only until well-mixed. Pour filling into pie shell. Bake 50 to 55 min. or until knife comes out clean.