1/2 cup butter or margarine
3 eggs, beaten
2 teaspoons vanilla extract
1 cup chopped pecans
4 cups white sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Beat butter or margarine in a large bowl until it is creamy. Beat in eggs, one at a time. Beat in vanilla. Combine pecans and sugar. Mix gently into butter mixture; pour mixture into prepared pan. Bake in preheated oven for 30 minutes. Cool completely in pan. Grate or discard pecans. Mix pumpkin pie spice with cinnamon. Bake for an additional 20 minutes to loosen currant seeds in pans. Refrigerate for at least 2 hours before serving.