Thanksgiving Pie
Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.
Yield
1 piePrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
(deep dish) unbaked |
|
| 3 | large |
eggs
|
|
| 1 | cup |
light corn syrup
dark |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
butter
melted |
|
| 1 | cup |
pumpkin
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
(deep dish) unbaked |
|
| 3 | large |
eggs
|
|
| 237 | ml |
light corn syrup
dark |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 237 | ml |
pumpkin
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecan halves
|
|
Directions
Preheat oven to 350℉ (180℃). 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.
