1 (9 inch) pie crust, baked
1/2 cup dark corn syrup
1/2 cup water
1 pint pumpkin puree
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1 1/2 cups chopped pecans
To Make Crust: In a large bowl, mix sugar, corn syrup and water. Mix well, then mix pumpkin pulp, brown sugar and vanilla extract. Pour into a 3 1/2 quart casserole dish.
To Make Pumpkin Sauce: In a large mixing bowl, mix pumpkin mixture, pecans and brown sugar. Spread over baked pie crust. Chill overnight before serving.