2 eggs                                                       1/2 t. salt         

3/4 c. brown sugar, packed                       1 c. half-and-half

2 c. cooked, mashed pumpkin                   1/2 c. chopped pecans

1/2 t . ground nutmeg                               1/2 c. brown sugar, packed

1/2 t. ground ginger                                  2 T. margarine, softened

1 t. ground cinnamon                                1 9-inch deep-dish pastry shell

Beat eggs at medium speed of electric mixer.  Add 3/4 c. sugar, pumpkin, and spices, mixing well.  Stir in cream.  Pour into prepared shell.  Bake at 425 degrees for 15 minutes.  Reduce heat to 375 degrees and bake 35 minutes.  Combine pecans, sugar, and margarine, mixing well.  Sprinkle over pie and bake an additional 10 minutes.  Let cool completely.