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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie. Ingredients:
3/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup canned pumpkin |
3 eggs, lightly beaten |
1/2 cup dark corn syrup |
1 teaspoon vanilla extract |
1 unbaked pastry shell (9 inches) |
3/4 cup coarsely chopped pecans |
about 20 pecan halves |
whipped cream, optional |
Directions:
1. In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired. Yield: 6-8 servings.
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