6 pints pumpkin puree
1 cup butter, softened
1 cup brown sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 eggs
1/2 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pie pan.
Cut pumpkin into 1 inch squares. Place pints in the pan. Spread pumpkin mixture over pints.
Bake in preheated oven for 20 minutes. Reduce heat to 275 degrees F (135 degrees C) and bake for 30 more minutes. Reduce oven temperature to 190 degrees F (70 degrees C).
Beat butter, brown sugar, cream of tartar, salt and eggs in large bowl until well blended. Mix pumpkin mixture and pecans in medium bowl. Pour mixture over pumpkin set out in pan and bake an additional 45 minutes.