FILLING:

1 (17 oz.) can Trappey's or (16 oz.) can Sugary Sam's yams
2 eggs, slightly beaten
3/4 c. light brown sugar
2 tsp. pumpkin pie spice
1 tsp. cornstarch
1 (5 oz.) can evaporated milk
1 (9-inch) pie shell

TOPPING:

1/2 c. chopped pecans
2 tbsp. light brown sugar
2 tbsp. melted butter
1/2 tsp. pumpkin pie spice

Drain yams and mash with fork. Combine yams with filling ingredients in order listed; mix well. Pour into unbaked pie shell and bake at 400 degrees for 15 minutes. Reduce heat to 300 degrees and bake for 15 minutes more. Top pie with pecan mixture and bake for an additional 15-20 minutes or until done. Cool.