1 9 inch unbaked pastry shell
15 ounces pumpkin (about 2 cups)
1 can Dulce de Leche (caramelized sweetened condensed milk)
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3/4 cup pecan halves
Preheat oven to 425ºF.
With mixer beat pumpkin, Dulce de Leche, eggs, spices and salt.
Pour into crust.
Evenly spread top with pecans.***
Bake 15 minutes.
Reduce oven temperature to 350º F.
Bake 35 to 40 minutes longer.
Garnish as desired.
*** This pie is too dense for the pecans to 'rise to the top' as in a typical pecan pie.
If you choose to 'hide 'em' on the bottom they'll still toast up nicely.