Ingredients
| 4 | eggs, divided |
| 1/4 | cup sugar |
| 1/4 | cup packed brown sugar |
| 1 | tablespoon plus 1 teaspoon flour, divided |
| 1 | teaspoon pumpkin pie spice |
| 3/4 | teaspoon salt, divided |
| 1/3 | cup pumpkin |
| 1/3 | cup milk |
| 1 | deep-dish pie shell (9-inch), unbaked |
| 1/2 | cup dark corn syrup |
| 2 | tablespoons brown sugar |
| 2 | tablespoons molasses |
| 1 | teaspoon vanilla |
| 1/2 | cup pecans, chopped |
| 1 | cup pecan halves |
Instructions
In a mixing bowl, beat two eggs, sugar, ¼ cup packed brown sugar, 1 teaspoon flour, pie spice and ¼ teaspoon salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 425 degrees F for 10 minutes. Reduce the temperature to 350 degrees F and bake 15 minutes longer. For pecan topping, beat two eggs until foamy. Add corn syrup, 2 tablespoons brown sugar, molasses, 1 tablespoon flour, vanilla and ½ teaspoon salt. Pour over filling. Sprinkle with chopped pecans. Cover with pecan halves. Continue baking at 350 degrees F for 30-35 minutes or until set. Cool. Store in the refrigerator. Serves 8
