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Thanksgiving Pie

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

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70 minutes Prep: 10 minutes Cook: 60 minutes

866 calories per serving view nutrition facts

1 pie suggest servings

Ingredients

1	each	pie shell (9 inch)	(deep dish) unbaked
3	large	eggs
1	cup	corn syrup	dark
1/2	cup	sugar
1/4	cup	butter	melted
1	cup	pumpkin
1	teaspoon	vanilla extract
1	cup	pecan halves

Directions

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.

* You can use chopped pecans, but pecan halves are prettier.

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Nutrition Facts

Serving Size 283g

Amount per Serving

Calories 866 47% of calories from fat

	% Daily Value*
Total Fat 46.0g	70%
Saturated Fat 14.0g	68%
Trans Fat 0.0g
Cholesterol 189mg	63%
Sodium 394mg	16%
Total Carbohydrate 115.0g	38%
Dietary Fiber 5.0g	19%
Sugars 53.0g
Protein 9.0g	19%