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 (recipe follows)

SPICY WHIPPED CREAM:

In medium bowl, mix 1/2 cup brown sugar, packed, 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.

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. Sprinkle with the pecans. Bake at 350 degrees for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with the Spicy Whipped Cream. Makes 1 (9-inch) pie.