1 unbaked pie shell
1 egg, slightly beaten
1 c. canned pumpkin
1/3 c. sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp. cloves
In small bowl, mix pumpkin filling; spread in pie crust.
Prepare pecan filling till well blended. Stir in pecans and
carefully spoon over pumpkin filling. Bake at 350 degrees for 1 hour or
till filling is set around edges. Cool on rack.
2 eggs, slightly beaten
2/3 c. sugar
2 Tbsp. margarine, melted
1/2 tsp. vanilla
1 c. pecan halves
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