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.
Ingredients
- 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
Instructions
- Preheat oven to 350°F. If using a roll out pie crust, unroll it and place it in a pie dish. 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.
