Pumpkin Pecan Pie II

Ingredients

• 0.5 cup brown sugar packed
• 1 cup pumpkin canned
• 0.5 cup plus dark
• 3  eggs beaten
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 0.8 cup heavy whipping cream 
• 0.8 cup pecans chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• oven

Directions

1. Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.
2. Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
3. Bake 350 degrees F (175 degrees C) for 40 minutes. Cool.
4. Serve with spicy whipped cream.
5. To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.