Lunch: Pumpkin Pecan Pie
Two great fall pies become one, pecan and pumpkin.
Ingredients
1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoons butter, melted
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 (9 inch) unbaked pie shell
whipped cream
Instructions
Preheat oven to 350 °.
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.
Garnish with whipped cream.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
