1 Pet Ritz 9 5/8 inch pie crust shell
15 oz. can, divided usage
1/2 c. brown sugar, firmly packed
1 egg, beaten
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
3/4 c. brown sugar, firmly packed
3/4 c. light corn syrup
1 egg
1 tbsp. butter, melted
1 1/2 tsp. vanilla extract
1 c. pecan halves

Preheat oven and cookie sheet to 375 degrees. Thaw pie crust. Combine 1 3/4 cup pumpkin, brown sugar, egg, vanilla and spice in mixing bowl. Beat on medium speed until smooth, about 3 minutes. Se aside. In another bowl combine the brown sugar or corn syrup, egg, butter and vanilla. Mix on low speed until well blended. Stir in pecans. Spoon the pumpkin filling into the pie crust. Pour the pecan syrup on top. Bake at 375 degrees for 45 to 50 minutes. Cool pie completely, about 2 hours.

TOPPING:

2 c. LaCream whipped topping, thawed
1/2 c. remaining pumpkin
1 tbsp. Grand Marnier
1/4 tsp. nutmeg

Combine topping in bowl. Serve on pie.