3 eggs
1/3 c. sugar
1/3 c. brown sugar
2 c. canned pureed pumpkin
1 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/4 tsp. ground cardamom
Pinch of salt
3/4 c. heavy cream
3/4 c. half and half
1 (9 inch) unbaked pie shell
Pecans halves (garnish)

Preheat oven to 450 degrees. Beat eggs and both sugars together until light. Stir in pumpkin, spices and salt and mix thoroughly. Stir in cream and half and half. Prepare pie crust and pour in the filling. Bake the pie at 450 degrees for 8 minutes, then reduce heat to 325 degrees and bake 40-45 minutes or until filling is set (when knife inserted in center comes out clean).

Arrange pecan halves (which can be toasted lightly) around the edge, pressing lightly into warm filling. Arrange another 5 pecans in a flower pattern in center of pie. Cool before cutting.