I know today is the first day of December, but much like the rest of world I have been enjoying all things pumpkins for the past month or two or three. On Thanksgiving, I knew I wanted to bring something to the table so I turned to my Better Homes and Garden magazine and stumbled upon this recipe. It was easy to make, I already had all of the ingredients in my pantry and it tasted even better the next day. In my opinion, pumpkin recipes do not have to be reserved solely for Fall. With the addition of a pile of toasted pecans on top this recipe can easily march its way into Winter. And anything you can bring to your hostess which does not have to be fussed with or sliced is always a win in my book.