1 (16 oz.) can pumpkin
1/2 c. any Aunt Jemima syrup
1/4 c. whipping cream
1/4 c. sugar
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine the above and mix until smooth.

1 (9 inch) deep dish pie crust

Pour into pie crust.

TOPPING:

1/2 c. pecan halves
1/4 c. any Aunt Jemima syrup
1/4 c. sugar
1 egg, slightly beaten

Combine and spoon evenly over pumpkin mixture.

Bake 15 minutes at 450 degrees. Reduce heat to 350 degrees. Bake 45 to 50 minutes, or until knife comes out clean. Cool completely. Top with whipped cream.