Ingredients

• 1 9" pie shell, unbaked
• 1 Large egg, slightly beaten
• 1 Cup pumpkin purée (fresh cooked or canned)
• 1/3 Cup sugar
• 1 Tbsp. heavy cream, half-and-half or whole milk
• 1/2 tsp. ground cinnamon (rounded 1/2 teaspoon)
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 2 Large eggs, slightly beaten
• 2/3 Cup light corn syrup (Karo)
• 1/2 Cup sugar
• 3 Tbsp. butter, melted
• 1/2 tsp. vanilla
• 1 Cup pecans, chopped

Directions

1. Preheat oven to 375°F.

2. Pumpkin Layer: Combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.

3. Pecan Layer: Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Pour carefully over pumpkin layer in pie shell.

4. Bake in 375°F oven for 50 minutes.

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