CRUST:

1 1/2 c. flour
1 c. finely chopped pecans
1 1/2 sticks butter

Combine and pat into pie pan. Bake for about 10 minutes at 325 degrees.

FILLING:

1/2 c. butter
3 c. mashed pumpkin
Pinch of salt
1/2 c. white Karo
1 c. brown sugar
1 c. white sugar
4 eggs, beaten
1/4 tsp. allspice
1/2 tsp. cloves
1/2 c. raisins, chopped
1/2 c. pecans, chopped
1/2 c. maraschino cherries, chopped

Melt butter in saucepan, add pumpkin, salt, sugar, spices, pecans and cherries. Cook 10 minutes, stirring often. Add eggs, cook 10 more minutes or until thick. Stirring often. Pour into crust. Bake 15 minutes. Remove and cool, cover with Cool Whip and refrigerate until ready to eat.