For Pumpkin Filling:
¾ c granulated sugar
1¾ tsp pumpkin pie spice
2 large eggs
1 c pure pumpkin
1/2 can (12 oz) evaporated milk
For Pecan Filling:
¼ c packed brown sugar
1 tsp all-purpose flour
½ c light corn syrup
½ tsp vanilla
1 c pecan halves or broken pecans
2 Tbsp butter or margarine, melted
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1. Preheated oven 425° F.
2. For the Pumpkin Filing: Mix sugar and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. For the Pecan Filling: In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter.
5. Pour on top of Pumpkin Filling.
6. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve warm or refrigerate.