Pumpkin-Pecan Layer Pie

In an attempt to wed Southern pecan pie tradition and Thanksgiving pumpkin pie tradition, I made this pie for Thanksgiving, and it was a great success. (Nephew Michael: "This is really good. This is really good." Brother Gene: "OK, I'll try a little sliver." Silence for two bites. Gene: "Michael, cut me a bigger piece of that pie, please?"
The pie is pumpkin on the bottom, pecan on the top, and the two layers stay neatly separated during baking.

9-inch pie pan, and single crust to fit it. (If you buy disposable foil pans, make sure you get 9-inch, and not the 8-inch jobbies, as the filling will be too much for an 8" pan.) I used pre-made refrigerated crust, since I can't make a good pie crust worth a damn.

Pumpkin layer:
1 egg, or the equivalent in Egg Beaters or Scramblettes.
1 cup of pumpkin puree (from cooked pumpkin or canned)
1/3 cup of sugar
1 Tbsp cream (heavy cream or table cream)
1/4 tsp, rounded, each nutmeg, cinnamon, ginger
1/2 tsp cinnamon
dashes of mace, cloves, and allspice

Pecan layer:
2 eggs, or the equivalent in Egg Beaters or Scramblettes (note: if you use real eggs, you get the sort of translucent brown colored pecan pie filling you might expect; if you use Egg Beaters or other low-cholesterol egg substitutes, it still tastes fine but the appearance is more custardy, not as translucent. I used Scramblettes.)
2/3 cup of light corn syrup
1/2 cup of sugar
3 Tbsp unsalted butter, nuked in microwave in a measuring cup until melted
1/2 tsp vanilla extract
1 cup of chopped pecans (I used some of the pecans we brought with us from Texas, frozen, originally picked by the_curmudgn from his trees in his back yard); plus a few whole pecans halves.

After you've put whatever pie crust in the pan, make the pumpkin layer: Combine the pumpkin ingredients and mix. Spread into the bottom of the pie shell. After pouring the pumpkin layer but before starting in on the pecans is a good time to preheat the oven to 375°F, or 350 if you're using a glass pie pan.

Then the pecan layer - mix all the pecan ingredients except the whole pecans, then spoon that mixture over the pumpkin layer. Do not just pour it in, or it will disturb the pumpkin layer. After you've spooned and smoothed the pecan layer, place half a dozen pecan halves on top in the center in a star shape.

Bake for 50 minutes, then turn oven off and let the pie "set" in there for another ten minutes before removing. Although it can be served warm, it slices a little easier if you cool it first.