Ingredients:
3 Slightly beaten eggs
15 Ounce(s) Can pumpkin
3/4 Cup(s) Sugar
1/2 Cup(s) Dark-colored corn syrup
1 Teaspoon(s) Vanilla
3/4 Teaspoon(s) Ground cinnamon
1 Unbaked 9-inch piecrust
1 Cup(s) Chopped pecans |
Directions: In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and
cinnamon; mix well. Pour into the piecrust. Sprinkle with pecans. Bake in a oven set to
350F degrees for 50-55 minutes or until knife inserted in the center comes out clean.
Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve
with whipped cream.
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