Maple Pecan Pumpkin Pie

1 (10-inch) unbaked pastry shell
1 (16 oz.) can pumpkin (about 2 c.)
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. maple flavoring
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
pecan topping

Preheat oven to 425 degrees. In a large mixer bowl, combine all ingredients except pastry shell and pecan topping. Mix well. Pour into pastry shell. Bake 15 minutes, then reduce oven temperature to 350 degrees and continue baking for 25 minutes longer. Remove the pie from the oven and spoon the pecan topping evenly over top. Return to the oven and bake for 15 to 20 minutes or until golden brown.

Pecan topping:
In a small mixer bowl, beat 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter (melted) and 1/2 teaspoon maple flavoring. Stir in 1 cup chopped pecans.  Makes about 1 1/3 cups.