5 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup white sugar
1 tablespoon butter, softened
1 cup pumpkin pie spice
2 eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (30 ounce) can pumpkin puree
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
In a medium saucepan melt 1 1/2 cup butter and brown sugar. Mix together 1/4 cup pumpkin pie spice and flour; gradually stir into brown sugar mixture. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture is thickened completely. Remove from heat and immediately stir in 1/2 cup pumpkin pie spice and sugar. Return mixture to pan in microwave, stirring constantly, until pumpkin mixture is thickened. Pour mixture into crust.
In a large bowl, beat eggs, 1 cup at a time, beating well after each addition, until blended. Beat cream cheese mixture with pumpkin, 1/2 cup at a time, until mixture is light. Fold in pecans. Pour mixture into crust.
Bake in preheated oven for 25 minutes. while still warm, cook crust in microwave for 10 minutes, stirring occasionally, until golden brown. Cool completely before removing from oven.