Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Top pie with whipped topping and pecans; sprinkle with cinnamon if desired. Refrigerate leftovers. Yield: 8 servings. 1 piece equals 273 calories, 10 g fat (4 g saturated fat), 60 mg cholesterol, 310 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.
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