1 9" unbaked pie shell
1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand milk
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
Pecan halves
3 tbsp. firmly packed dark brown sugar
3 tbsp. whipping cream

Preheat oven to 375 degrees. In large bowl, blend pumpkin, milk, eggs, spices and salt; pour into pie shell. Bake 50-55 minutes or until knife comes out clean. Arrange pecans in circle on pie.

In small saucepan, combine remaining ingredients. Cook and stir until sugar dissolves. Simmer 5 minutes, remove from heat. Cool 5 minutes. Spoon over pecans. Refrigerate.