Pecan Valley Pecans

1½ cups gingersnap cookies; crushed
¼ cup unsalted butter or margarine; melted
½ teaspoon cinnamon
1 pint vanilla Ice Cream; softened
¾ cups brown sugar; firmly packed
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
1 cup pumpkin pie filling
1 cup whipping cream; whipped
1 cup caramel Ice Cream topping
½ cup Pecan Valley Pecan Pieces

1. In small bowl, combine crushed cookies and melted butter; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes.
2. Meanwhile, in large bowl stir ½ teaspoon cinnamon into Ice Cream. Spoon into crust. Freeze.
3. In medium bowl, combine brown sugar, ginger, ½ teaspoon cinnamon, cloves and pumpkin; blend well. Fold in Whipped Cream. Spoon over Ice Cream in crust.
4. Freeze 3 hours or until firm. Let stand at room temperature 15 to 20 minutes before serving.
5. In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie.

1 9-inch pie shell; unbaked
4 large eggs
1 tablespoon all-purpose flour
¾ cups granulated sugar
¼ cup Karo Dark Corn Syrup
1 cup Karo Light Corn Syrup
1 pinch sea salt
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl beat eggs. Add flour, sugar, corn syrups, salt and vanilla. Mix well. Add pecans and pour into 9-inch deep dish pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce oven temperature to 300ºF.
5. Continue baking pie for an additional 45 to 50 minutes. Cover edges with thin strips of foil during first 30 minutes of baking. Allow pie to cool for 1 hour before serving.

1 9-inch pie shell; baked
3 tablespoons unsalted butter; cut into 1-inch pieces
¾ cups dark brown sugar; firmly packed
½ teaspoon sea salt
2 large eggs
½ cup light corn syrup
1 teaspoon vanilla extract
1 cup Pecan Valley Pecan Pieces; toasted
2 ounces semi-sweet chocolate; cut into ¼-inch pieces
2 ounces milk chocolate; cut into ¼-inch pieces
2 ounces white chocolate; cut into ¼-inch pieces

1. Preheat oven to 275ºF. Adjust oven rack to center position.
2. Place pie shell in oven if not already warm.
3. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130ºF. Remove from heat, stir in pecans.
4. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.
5. Bake in a preheated oven for 55 to 65 minutes until center feels set yet soft, like gelatin, when gently pressed. Transfer pie to rack; let cool completely, at least 4 hours.
6. Serve pie at room temperature or warm, with lightly sweetened Whipped Cream or vanilla Ice Cream

Notes: if you want warm pie, cool the pie thoroughly, then cut and warm it in a 250º oven for about twenty minutes.