Pumpkin Pecan Pie

Contributor:  LaVerl Rasmussen
CC Original

1-9″ unbaked pie shell
3 eggs
1 cup dark corn syrup
1/2 cup sugar
1/4 cup melted butter
1 cup canned or fresh cooked pumpkin*
1 tsp vanilla
1 cup pecan halves
Cool Whip

Preheat oven to 350 degree.  Line pan with pastry and flute edge.  In medium bowl, beat eggs lightly.  Beat in syrup, sugar, butter, pumpkin and vanilla.  Arrange pecans in bottom of crust.  Slowly pour the egg mixture over them.  Bake 1 hour or until knife blade comes out clean.  Cool.  Serve with whipped cream.   Serves 8.

*Squash can be substituted.  Make sure either is mashed well.


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