Pumpkin Pecan Pie

By melanieroe

Prep: 25 minutes
Bake: 50 minutes
Makes 8 servings

Nutrition Facts
Calories 412, Total Fat (g) 20, Saturated Fat (g) 4, Cholesterol (mg) 80, Sodium (mg) 108, Carbohydrate (g) 55, Fiber (g) 3, Protein (g) 6, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 eggs, slightly beaten
• 1 15-ounce can pumpkin
• 3/4 cup sugar
• 1/2 cup dark-colored corn syrup
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 unbaked 9-inch piecrust
• 1 cup chopped pecans
• Whipped cream (optional)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream.