Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 9 inch pie
  4               lbs.  fresh pumpkin (3 3/4 cup)
  1                can  sweetened condensed milk        (14 oz.)
  2                     eggs
  1               tsp.  cinnamon
     1/2          tsp.  nutmeg
     1/2          tsp.  ginger
     1/2          tsp.  salt
     1/2           cup  pecan halves
  3                 T.  dark brown sugar
  3                 T.  whipping cream

Preparation:

Combine 3 3/4 cup pumpkin, milk, eggs and season-ings in processor bowl. Pulse just until blended. Fit pastry into pie plate, pour pumpkin mixture into pastry shell. Bake at 375 degrees for 50 - 55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool slightly. Sprinkle chopped pecans around outer edge of pie. Combine sugar and whipping cream in small pan; cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes; let cool 5 minutes. Spoon over pecans. NOTE: 2 cans pumpkin may be substituted for 3 3/4 cup fresh pumpkin.

Nutritional Information:

5479 Calories (kcal); 311g Total Fat; (49% calories from fat); 30g Protein; 682g Carbohydrate; 1353mg Cholesterol; 1706mg Sodium