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This is an excellent pie. The layers remain separate and distinct, and the flavors compliment each other beautifully.

• Unbaked 9-inch pie shell



• 1 large egg, slightly beaten
• 1 cup pumpkin purée (fresh cooked or canned)
• 1/3 cup sugar
• 1 tablespoon heavy cream, half-and-half or whole milk
• 1/2 teaspoon cinnamon, rounded
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger



• 2 large eggs, slightly beaten
• 2/3 cup light corn syrup (Karo)
• 1/2 cup sugar
• 3 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans

Preheat oven to 375°F.

For the pumpkin layer, combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.

For the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Gently spoon mixture over pumpkin layer in pie shell.

Bake for 50 minutes.

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