1/4 c. corn oil butter
1/2 c. coarsely chopped pecans
1/3 c. firmly packed brown sugar
1 baked 9 inch pastry shell
1/2 c. sugar
1/3 c. cornstarch
2 tsp. pumpkin pie spices
1/2 tsp. salt
1 c. milk
1 can (16 oz.) mashed cooked pumpkin
2 eggs, slightly beaten
1 tsp. vanilla
1 c. heavy cream, whipped, divided
Pecan halves

In a small saucepan melt the butter over medium hat. Add chopped pecans and brown sugar, cook, stirring frequently until mixture boils. Spread over bottom of pastry shell.

In a 2 quart saucepan stir together sugar, cornstarch, pumpkin pie spice and salt. Gradually stir in milk until smooth. Stir in pumpkin and eggs. Stirring constantly, bring to boil over medium heat and boil 2 minutes.

For extra smoothness beat 30 seconds and stir in vanilla. Cool. Gently fold in 1 cup whipped cream, turn into pastry shell. Garnish with rest of whipped cream and pecans halves. Refrigerate. Makes 8 servings.