Pecan Valley Pecans

1 9-inch pie shell; unbaked
1 16-ounce can pumpkin pie filling
¾ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon sea salt
2 large eggs
1 13-ounce can evaporated milk
1 recipe Crunchy Pecan Topping

1. Preheat oven to 425ºF.
2. In a large mixing bowl combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell.
3. Bake in a preheated oven for oven for 15 minutes
4. Reduce the temperature to 350ºF.
5. Bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack.
6. Prepare the Crunch Pecan Topping and sprinkle over the cooled pie then place the pie under the broiler flame (5 inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack.

Crunchy Pecan Topping
3 tablespoons unsalted butter or regular margarine
⅔ cups brown sugar; firmly packed
⅔ cups Pecan Valley Pecan Pieces

Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.

1 9-inch pie shell; unbaked
3 eggs
Dash sea salt
1 cup light brown sugar; firmly packed
1 teaspoon flour; heaping
1 cup Karo light corn syrup
1 teaspoon vanilla
Pecan Valley Pecan Halves
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine eggs, salt, brown sugar, four, corn syrup, vanilla and pecans until smooth. Pour into pie crust. Top with whole pecan halves.
3. Bake in a preheated oven for 1 hour or until filling is almost set. (It should jiggle a little.) Cool completely before cutting. Serve with generous amounts of Whipped Cream.

1 9-inch pie shell; unbaked
1 16-ounce bottle Karo Dark Corn Syrup
1 to 2 cups water (for heating syrup)
6 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1½ cups Pecan Valley Pecan Halves
2 tablespoons margarine

1. Preheat oven to 325ºF.
2. Remove cap from bottle of syrup and heat in a small saucepan of water.
3. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put ¾ cups pecans into each pie. Dot 1 tablespoon of margarine on top of each. Place pie pans on jelly roll pans and place in oven.
4. Bake in a preheated oven for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator.