3/4 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
2 c. fresh pureed or canned pumpkin
1 1/4 c. light cream or evaporated milk
1/4 c. bourbon (or 1 tbsp. brandy extract)
2 tbsp. molasses
3 eggs, lightly beaten
1 egg white, lightly beaten
3/4 c. pecan halves
1 nine inch chilled, unbaked pie shell
Whipped cream (optional)

Mix first 6 ingredients - add to pumpkin. Gradually beat in cream, bourbon, molasses, and eggs until smooth. Brush crust with egg white. Chop 1/2 of pecans and sprinkle on shell. Pour in pumpkin mixture and arrange remaining pecans on top. Bake 10 minutes at 450 degrees - reduce heat to 325 degrees and bake 40 minutes, until set. Top with whipped cream.