Ginger Pumpkin Pie With Pecan Topping

Directions

1. Preheat oven to 425 F. Roll out dough and line a 9" pie plate. Don't prick bottom. Trim, turn and flute edges. Set aside, unbaked, while continuing with recipe.
2. Break Large eggs into a large bowl. Whisk till blended. Stir in brown sugar, cinnamon, minced ginger, if using, salt and nutmeg till proportionately blended. Then add in pumpkin and lowfat milk, stirring till blended.
3. Pour pumpkin mix into unbaked pie shell. Bake on bottom rack of oven just till crust is golden brown around edges, about 10 to 12 min.
4. Reduce heat to 325 F and continue baking till pumpkin filling seems set in centerwhen lightly jiggled, about 45 to 50 min more. Place on a cooling rack while making topping.
5. Meanwhile, while preparing topping, preheat broiler. In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, till sugar is completely dissolved, about 3-1/2 to 4 min. Remove from heat and stir in pecans. Proportionately spoon over hot pie filling. Place in center of oven.
6. Watch carefully since topping may bubble in less than 1 minute. Remove from oven and place on cooling rack. Serve pie either hot or possibly at room temperature.
7. Pie will keep well at room temperature for several hrs. For longer storage, cover cooled pie and chill for up to 2 days.