3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned or cooked pumpkin
3 eggs, lightly beaten
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)
3/4 cup coarsely chopped pecans
About 20 pecan halves
Whipped cream, optional
In a large mixing bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired.