1 (9 inch) unbaked pie shell
1/3 c. finely ground pecans, firmly packed
1 c. light brown sugar, firmly packed
2 tbsp. soft butter
2 lg. eggs
1 c. canned pumpkin
1 tbsp. flour
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. salt
1/8 tsp. mace
1/2 tsp. cinnamon
1 c. light cream

For praline layer blend pecans, 1/3 cup light brown sugar and butter in a small bowl. Press gently onto bottom of pie shell with the back of a spoon.

Beat eggs in large bowl until frothy. Add the remaining ingredients in order and beat only until well mixed.

Pour over praline layer. Bake at 400 degrees for 50-55 minutes or until the tip of a knife comes out clean. Cool on rack. Can be topped with whipped cream. Serves 8.