3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup light or dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*
Preheat oven to 350°.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended.
Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.