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The aroma of spices will fill the house with holiday memories when you bake this pie.

Classic Pumpkin Pecan Pie

2 (9-inch) unbaked pie shells
1 (15-ounce) can pumpkin puree
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups evaporated milk
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
3 tablespoons butter, melted

1. Using one unbaked pie crust, make several cut-outs of any desired shape. Place on cookie sheet, bake according to package instructions and cool.
2. Preheat oven to 350°F.
3. In a large bowl combine pumpkin, sugar, eggs, cinnamon, salt, ginger, cloves and nutmeg. Gradually stir in evaporated milk; mix well. Pour into the unused pastry shell.
4. Bake 50 to 55 minutes or until done. Cool completely. Garnish with pastry cut-outs.
5. Praline Topping: In a bowl, combine brown sugar, pecans and melted butter. Sprinkle over pie after 30 minutes of baking time. Continue baking 20 to 25 minutes.

Makes 8 servings.

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