1/3 c. finely ground pecans, packed
1/3 c. firmly packed brown sugar
2 tbsp. soft butter
2 eggs, well beaten
1 c. pumpkin, cooked or canned
2/3 c. firmly packed brown sugar
1 tbsp. flour
1/4 tsp. cloves
1/8 tsp. mace
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1 c. coffee cream

Prepare pastry for 1-crust pie. Line a 9-inch pie pan. Prick generously with a fork.

Combine pecans, brown sugar and butter and press firmly into bottom of pie shell. Bake at 450 degrees for 10 minutes. Lower oven to 325 degrees.

Combine eggs, pumpkin, brown sugar, flour, cloves, mace, salt, cinnamon and ginger. Blend in coffee cream or undiluted evaporated milk, beating until smooth and creamy. Pour into partially baked shell. Bake at 325 degrees for 40-45 minutes. Cool. Serve plain or with whipped cream.