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