Pumpkin Pecan Pie

1 pie crust
1 can (16oz) pumpkin
1 cup packed light brown sugar
3 eggs
2 oz softened cream cheese
1 1/2 teas pumpkin pie spice
1 1/2 teas vanilla
1/2 cup dark ( I use light) corn syrup
3 tbs. Melted butter
3/4 cup chopped pecans
1 cup pecan halves
Place jellyroll pan on lower rack in oven. Preheat oven to 425. Place pie crust in 9″ pie pan.
On medium speed, beat pumpkin, 1/2 cup sugar, 1 egg, cream cheese, pie spice and vanilla, until smooth. Pour into crust. In separate bowl, whisk together corn syrup,butter, remaining sugar, 2 eggs, and 1/2 tsp vanilla; stir in chopped pecans. Spoon over pumpkin filling. Arrange pecan halves over top. Bake on jellyroll pan 15 min. Reduce oven to 350. Bake another 35-40 min or until center is firm. Cool on wire rack.