INGREDIENTS:

1 (9 inch) pie shell, unbaked

PUMPKIN FILLING:
1 egg, slightly beaten
1 c. canned pumpkin
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves

PECAN LAYER:
2 eggs, slightly beaten
2/3 c. light or dark corn syrup
2/3 c. sugar
2 tbsp. corn oil butter, melted
1/2 tsp. vanilla
1 c. pecan halves

DIRECTIONS:

In small bowl stir all ingredients for pumpkin filling until well blended. Spread evenly in bottom of pie shell. Prepare pecan layer: In medium bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Carefully spoon over pumpkin filling. Bake in 350 degree oven for 1 hour or until filling is set around edge. Cool on rack. Serves 8.

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