1 Pie crust (deep dish),
-unbaked
3 Eggs
1 c Corn syrup, dark
1 1/2 c Sugar
1/4 c Butter, melted
-(or margarine)
1 c Pumpkin
1 ts Vanilla
1 c Pecan halves
Preheat oven to 350 degrees F. Beat eggs. Add other ingredients
except pecans and beat well. Put pecans in bottom of pie crust and
slowly pour egg mixture over nuts. Bake 45 minutes, or until knife
inserted one inch from edges comes out clean. Let pie cool (if cut
warm, the pie will be runny) Serve with whipped cream.
NOTES:
* A rich pie with pumpkin and pecans — I’ve been cooking this
recipe for a few years, and my people love it. It combines the best
of the flavors of pumpkin and pecan. Yield: 1 9-inch pie.
* You can use chopped pecans, but pecan halves are prettier.
: Difficulty: easy to moderate.
: Time: 10 minutes preparation, 1 hour baking and cooling.
: Precision: measure the ingredients.
: Ann Hill Wiebe
: University of Texas Computation Center, Austin, Texas, USA
: wiebe@ut-ngp.arpa
:
Yields
1 Pie