|Unsalted butter||1||-||Mix on high speed for 1 minute.|
|Brown sugar||1||9||Add. Mix at second speed of 3-speed mixer until smooth.|
|Frozen (thawed) or refrigerated liquid whole egg||2||-||Add. Mix at second speed until blended.|
|Canned pumpkin||2||-||Blend together. Add half to batter. Blend.|
|All-purpose flour||3||10||Sift together. Add half to batter. Mix until blended. Add remaining pumpkin. Blend. Add remaining flour. Mix until blended.|
|Pumpkin pie spice||-||.5||-|
|Total approximate weight||10 lb.||12 oz.|
Spray-coat 5 small (5 x 9-inch) loaf pans. Portion approximately 2 lb. 2 oz. batter into each pan. Top each pan with 1.5 oz. pecans. Bake at 325°F for 1 hour. Cool before slicing.