1 (9-inch) unbaked pie shell
3/4 c. packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. canned pumpkin
3 eggs, beaten
1/2 c. dark corn syrup
1 tsp. vanilla extract
3/4 c. chopped pecans
1/4 c. pecan halves
Spicy Whipped Cream

Prepare pastry shell. Flute edges or press with fork. Mix sugar, cinnamon, and salt. Stir in pumpkin, eggs, corn syrup and vanilla. Turn into pie shell and sprinkle with pecans. Bake at 350 degrees for 40 minutes or until knife inserted near center comes out clean. Cool at room temperature. Serve with the Spicy Whipped Cream.

SPICY WHIPPED CREAM:

Mix 1/2 cup of packed brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla extract. Chill 1 hour. Whip until stiff.