Pumpkin Pecan Pie

Directions 1. Preparing the Pecans (l purchased a bag of pecan halves): The pecans for the crust will need to be either finely chopped in a food processor or finely chopped by hand with a knife and do not need to be toasted. I toasted pecan halves for the filling and then coarsely chopped some for the batter and saved the others as pecan halves for the top of the pie. To toast the pecans I spread them out in one layer onto a rimmed baking sheet and then bake them at 350 degrees Fahrenheit, stirring occasionally, until lightly browned (about 10-15 minutes). Watch carefully so as not to burn the pecans. 2. For the Crust: Combine the ingredients and press onto the bottom and halfway up the sides of a 10-inch Springform pan. Bake at 350 degrees Fahrenheit for 10 minutes. Remove and set aside to cool. 3. For the Filling: Combine all ingredients from the pumpkin puree through the salt. Beat the eggs together then add and mix into the existing mixture. Shake the chopped toasted pecans with the flour until all coated and then stir into the existing batter. Pour batter into the Springform pan over the crust. Decorate the top with the toasted pecan halves. Bake at 375 degrees Fahrenheit for forty-five minutes to an hour or until knife inserted near center comes out clean (l insert my knife about halfway between the center and the crust, slightly closer to the center). Let cool on a rack for about 2 hours then serve with vanilla ice cream. Refrigerate unused portion.