Ingredients:
1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoon (1/2 stick) melted butter
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 9-inch unbaked pie shell
whipped cream
Directions
Preheat oven to 350 Degrees F.
With a 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. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream.
Servings: 6 to 8 slices
Prep Time: 12 min
Cook Time: 1 hour
Difficulty: Easy
Ratings for this Entry:
Submitted on November 11, 2009
Greeting from Mississippi!! The DH loved this recipe!!! He likes pumpkin and I like sweet potato. Did not have dark Karo on hand...used the light. Made two pies.......one using pumpkin and one using sweet potato...the sweet potato taste better. Pumpkin always taste "gourdy" to me...guess Iam a "root" person...LOL Also,used Jim Beam instead of the vanilla favoring. This recipe is a keeper!!! Bye,Ya'll!!
Submitted on October 10, 2009
Delicious and so easy to make! This is my go-to fall dessert especially when I'm short on prep time.
Submitted on October 10, 2009
Delicious and so easy to make! This is my go-to fall dessert especially when I'm short on prep time.
Submitted on October 10, 2009
Delicious and so easy to make! This is my go-to fall dessert especially when I'm short on prep time.
Submitted on November 11, 2008
