1 can (15 1/2 oz.) yams
2 eggs, slightly beaten
1/2 c. brown sugar, packed
1/4 c. granulated sugar
2 1/2 tsp. pumpkin pie spice
2 tsp. cornstarch
1/4 tsp. salt
1 can (5 oz.) evaporated milk
1 (9 inch) unbaked pie shell

TOPPING:

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

Drain yams, mash with fork, then combine with other filling ingredients in order given. Mix well. Pour into unbaked pie shell and bake at 400 degrees for 15 minutes. Reduce to 300 degrees, bake for 15 minutes more. Top pie with pecan mixture and bake for an additional 15-20 minutes or until done. Cool. Garnish if desired.