Recipe information
Yield
serves 6 to 8
Ingredients
3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons (1/2 stick) butter, melted
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
One 9-inch unbaked pie shell
Whipped cream
Preparation
Preheat oven to 350 degrees. With hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.
