Pumpkin Pecan Pie

Pumpkin Pecan Pie



3 eggs, slightly beaten

1 15-ounce can pumpkin

3/4 cup sugar

1/2 cup dark-colored corn syrup

1 teaspoon vanilla

3/4 teaspoon ground cinnamon

1 unbaked 9-inch piecrust

1 cup chopped pecans

Whipped cream (optional)



Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Makes 8 servings.