1/2 c. soft butter
1/3 c. brown sugar, packed
1 1/4 c. all-purpose flour
1/2 c. chopped pecans
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. vanilla

Mix butter and brown sugar in large bowl. Stir in remaining ingredients until crumbly. Press mixture against bottom and sides of a 9 x 1 1/2-inch pie pan.

Preheat oven to 425°F. Pour prepared pumpkin mixture into crust. Cover edges of crust with foil strips to prevent burning.

Bake 15 minutes, then reduce temperature to 350°F for 45 to 55 minutes longer until knife inserted in center comes out clean.

Optional Topping: Beat 1 cup chilled whipping cream and 3 tablespoons packed brown sugar in a chilled, small bowl until stiff.