2 Eggs
1/4 cup Sugar
1/4 cup packed Brown Sugar
1 tsp All Purpose Flour
1 tsp Pumpkin Pie Spice
1/4 tsp Salt
2/3 cup cooked Pumpkin
2/3 cup Milk
9 inch unbaked Deep Dish Pie Shell
Topping:
2 Eggs
1/2 cup Dark Corn Syrup
2 tbsps Brown Sugar
2 tbsps Molasses
1 tbsp All Purpose Flour
1 tsp Vanilla Extract
1/2 tsp Salt
1/2 cup chopped Pecans
1 cup Pecan Halves
In mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 425 for 10 minutes. Reduce oven to 350 and bake 15 minutes more. For topping, beat eggs in mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves. Continue baking at 350 for 30-35 minutes or until set. Cool completely; store in refrigerator.
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