Monday, September 13, 2010

Pumpkin Pecan Pie


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


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

Pumpkin on FoodistaPumpkin

No comments:

Post a Comment