Paula Deen's Pumpkin Pecan Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Hmm, the best of both worlds. Pecan & Pumpkin! Who could ask for more on their Thanksgiving table? Ingredients:
3 eggs |
1 cup dark corn syrup |
1/2 cup sugar |
4 tablespoons melted butter |
1 cup canned pumpkin |
1 teaspoon vanilla |
1 cup chopped pecans |
1 (9 inch) unbaked pie shells |
whipped cream |
Directions:
1. Preheat oven to 350°F
2. 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.
3. Garnish with whipped cream .
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