INGREDIENTS:

1 (16 oz.) can pumpkin
1/2 c. Aunt Jemima syrup
1/4 c. whipping cream
1/4 c. sugar
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 (9 inch) deep dish pie crust
1/2 c. pecan halves
1/4 c. Aunt Jemima syrup
1/4 c. sugar
1 egg, slightly beaten

DIRECTIONS:

Heat oven to 450 degrees. Combine pumpkin, syrup, whipping cream, sugar, eggs, cinnamon, and nutmeg, mixing until smooth. Pour into pie shell. Combine pecan halves, syrup, sugar, and egg. Spoon evenly over pumpkin mixture. Bake 15 minutes; reduce heat to 350 degrees, baking 45 to 50 minutes or until inserted knife comes out clean. Cool completely. Top with whipped cream, if desired.

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