1 can yams
2 eggs, slightly beaten
3/4 c. light brown sugar, firmly packed
2 tsp. pumpkin pie spice
1 tsp. cornstarch
1 can evaporated milk
1 (9 inch) unbaked pie shell

TOPPING:

1/2 c. chopped pecans
2 tbsp. light brown sugar
2 tbsp. melted butter
1/2 tsp. pumpkin pie spice

Drain yams and mash with a fork. Combine yams with filling ingredients in order given; mix well. Pour into unbaked pie shell and bake at 400 degrees for 15 minutes. Reduce to 300 degrees and bake for 15 minutes more. Top pie with pecan mixture and bake for an additional 15-20 minutes or until done. Cool.