2 c. cooked, mashed pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1 unbaked 9" pastry shell
12-14 pecan halves
3 tbsp. dark brown sugar
3 tbsp. whipping cream

Combine pumpkin, condensed milk, eggs, spices and salt; beat on medium speed of an electric mixer 1 minute or until smooth. Pour into pastry shell. Bake at 375 degrees for 50 minutes or until knife inserted halfway between center and edge of pie comes out clean. Let cool slightly; arrange pecan halves in a circle on top of pie and set aside.

Combine sugar and whipping cream in small saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5 minutes. Spoon over pecan halves.