Pumpkin Bottom Pecan Pie Recipe

Pumpkin Filling
1 egg, slightly beaten
1 cup canned solid pumpkin
1/3 cup sugar
1 tablespoon heavy cream, half-and-half, or whole milk
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 unbaked 9-inch pie crust

Pecan Filling
2 eggs, slightly beaten
2/3 cup light corn syrup
½ cup sugar
3 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup chopped pecans

1. Preheat the oven to 375 degrees F.
2. To prepare the pumpkin filling, combine the egg, pumpkin, sugar, cream, and spices in a medium bowl; mix well. Pour into the bottom of the pie crust.
3. To prepare the pecan filling, combine the eggs, corn syrup, sugar, butter, and vanilla in a bowl; mix well. Stir in the pecans and carefully pour over the pumpkin filling.
4. Bake for 10 minutes; reduce the heat to 350 degrees F. Bake for 50 minutes, or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Cover with plastic wrap and refrigerate until serving time.

Serves 6 to 8.