Pumpkin Pecan Pie
3 slightly beaten eggs
1 can pumpkin, 15 oz
3/4 cup sugar
1/2 cup dark corn syrup
1 t. vanilla
3/4 t. ground cinnamon
1 unbaked 9 inch pie crust
1 cup chopped pecans
Whipped cream and ground cinnamon, optional
In medium bowl, mix eggs, pumpkin, sugar, corn syrup, vanilla and 3/4 t. cinnamon. Mix well. Pour into pie crust. Sprinkled with pecans. Bake at 350 for 50 to 55 minutes or until a knife inserted near center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve pie with whipped cream and sprinkle with additional cinnamon. Makes 8 servings
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