1 (9-inch) unbaked pastry shell
3/4 to 1 c. brown sugar, packed
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. coarsely chopped pecans
1/4 c. pecan halves
Spicy Whipped Cream

Spicy Whipped Cream:

1/2 c. brown sugar, packed
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3/4 c. whipping cream
1/2 tsp. vanilla extract

Spicy Whipped Cream: In medium bowl, mix brown sugar, cinnamon and nutmeg. Stir in whipping cream and vanilla. Chill 1 hour until stiff.

Preparation: Prepare pastry shell. Flute edges. Mix sugar, cinnamon and salt. Stir in pumpkin, eggs, corn syrup and vanilla. Turn into pie shell. Sprinkle with the pecans.

Bake at 350°F for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with whipped topping.