Pumpkin Pecan Pie
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 4 tablespoons 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 °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.
