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.

Ingredients
(1 9-inch pie)
1 deep dish unbaked pie crust
3 eggs
1 cup dark corn syrup
1 1/2 cups sugar
1/4 cup melted butter (or margarine)
1 cup pumpkin
1 tsp vanilla
1 cup pecan halves

Procedure
Preheat oven to 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
You can use choopped pecans, but pecan halves are prettier.

Rating
Difficulty: easy to moderate.
Time: 10 minutes preparation, 1 hour baking and cooling.
Precision: measure the ingredients.

Contributor
Ann Hill Wiebe
University of Texas Computation Center, Austin, Texas, USA
wiebe@ut-ngp.arpa

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