Servings: 6 to 8

1 - 9" pie shell unbaked 1 to 9" pie shell unbaked
 
Pumpkin Pie Filling: subheading: Pumpkin Pie Filling:
1 cup pumpkin puree 1 cup pumpkin puree
½ cup evaporated milk ½ cup evaporated milk
¼ cup brown sugar ¼ cup brown sugar
1 ½ Tbs white sugar 1 ½ Tbs white sugar
1 egg 1 egg
1 tsp pumpkin pie spice 1 tsp pumpkin pie spice
¼ tsp salt ¼ tsp salt
 
Pecan Pie Filling: subheading: Pecan Pie Filling:
⅔ cup corn syrup ⅔ cup corn syrup
¼ cup brown sugar ¼ cup brown sugar
¼ cup white sugar ¼ cup white sugar
3 Tsp butter melted 3 Tsp butter melted
2 eggs 2 eggs
½ teaspoon vanilla extract ½ teaspoon vanilla extract
½ tsp cornstarch ½ tsp cornstarch
1 cup pecans ½ cup whole & ½ cup chopped 1 cup pecans ½ cup whole & ½ cup chopped

Preheat oven to 400°F. Line a deep dish pie plate with the pastry.
In a large bowl combine all pumpkin pie filling ingredients. Whisk until smooth. Pour the pumpkin filling mixture into the unbaked pie shell and bake for 15 minutes.
While the pumpkin layer is baking, combine the pecan pie filling ingredients and mix well, then fold in the chopped pecans.
Remove the pie from the oven and gently spoon the pecan filling over top of the pumpkin.
Place the pecan halves evenly over the top of the pie and return to the oven.
After 20 minutes, cover the edges of the crust with foil or a pie shield. Reduce heat to 350°F and cook for an additional 35 to 40 minutes or until set.
Remove from the oven and cool at room temperature for 30 minutes. Cool in the fridge for at least 4 hours or better yet, overnight.
Serve with a dollop of whipped cream.

See my Perfect Pie Pastry recipe and my Pumpkin Pie Spice recipe.  See my Perfect Pie Pastry recipe and my Pumpkin Pie Spice recipe.