PUMPKIN PECAN PIE
Why choose between pumpkin and pecan when you can have both? This pie is the perfect marriage of both flavors and is incredibly easy to make.
- 1 unbaked 9" pie crust
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 15 oz canned pumpkin
- 1 cup dark corn syrup
- 2 Tablespoons butter melted and cooled
- 1 cup chopped pecans
Preheat oven to 350°F.
Line pie dish with pre-made pie crust.
In a large bowl, mix together the eggs, sugar, vanilla, cinnamon, salt, pumpkin, corn syrup and butter. Pour mixture into pie crust.
Top with chopped pecans. Bake for 45-50 minutes or until filling does not jiggle.
Once cooled, serve topped with whipped cream.