Pecan and Yam Pie

1 (16 oz.) can yams (or 2 c. mashed, fresh yams)
2 eggs, slightly beaten
3/4 c. light brown sugar, packed
2 tsp. pumpkin pie spice
1 tsp. cornstarch
1 (5 oz.) can evaporated milk
1 (9 inch) unbaked pie shell

TOPPING:

1/2 c. chopped pecans
2 tbsp. light brown sugar
2 tbsp. melted butter
1/2 tsp. pumpkin pie spice

Drain yams and mash with fork. Combine yams with filling ingredients in order given. Pour in unbaked pie shell and bake at 400 degree for 15 minutes. Reduce to 300 degree and bake 15 minutes more. Top pie with pecan mixture and bake for an additional 15-20 minutes or until done.