1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. pumpkin
1/4 tsp. ginger
1/4 tsp. cloves
1 c. whipping cream

EDGING:

1/4 c. brown sugar
1 tbsp. water
2 tbsp. butter
1/2 c. chopped pecans
1 prepared graham cracker crust, (no sugar added), in pan and refrigerated

Cook sugar, pumpkin and spices on low heat for 3 minutes. Cool. While cooling, whip whipping cream with 1 tablespoon sugar and a few drops of vanilla, and add to cooled pumpkin mixture. Pour into prepared graham cracker crust, and return to refrigerator.

Edging: Cook sugar, butter and water on low heat 1 1/2 minutes. Remove from heat and stir in pecans. Cool and spoon around edge pie. NOTE: Can be doubled and made in a long pan if desired. Keep refrigerated until ready to serve.