PUMPKIN PECAN PIE

PUMPKIN PECAN PIE Pastry for single-crust deep-dish pie (9 inches) 2 large eggs 1/4 cup sugar 1/4 cup packed brown sugar 1 teaspoon all-purpose flour 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 2/3 cup canned pumpkin 2/3 cup whole milk PECAN TOPPING: 2 large eggs 1/2 cup dark corn syrup 2 tablespoons brown sugar 2 tablespoons molasses 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup chopped pecans 1 cup pecan halves On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling. In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust. Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer. For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves. Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator.