1 Pet Ritz deep dish pie crust shell
1 (16 oz.) can solid pack pumpkin
1 (12 fl. oz.) can Pet Evaporated Milk
1 egg, slightly beaten
1/2 c. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ginger
1/8 tsp. cloves
1 tbsp. butter
2 tbsp. dark brown sugar
2 tbsp. light corn syrup
1 tbsp. maple flavoring
1 c. coarsely chopped pecans

Preheat oven and baking sheet to 400 degrees. Remove pie crust from freezer. In a large bowl, combine pumpkin, evaporated milk, egg, light brown sugar and spices; mix well. Re-crimp edge of pie crust to stand 1/2" above rim. Place pie crust on preheated baking sheet. Pour filling into pie crust and bake for 30 minutes.

Meanwhile, in a medium saucepan, melt butter over low heat. Add dark brown sugar, corn syrup and maple flavoring. Heat to boiling and boil 1 minute. Sprinkle nuts over partially baked pie, then drizzle with syrup mixture. Continue to bake an additional 30 minutes. Cool on wire rack at least 4 hours before cutting. Makes 8 servings.