Pumpkin and Pecan Pie

By garciamoss

Ingredients

• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 3 eggs, lightly beaten
• 1/2 cup dark corn syrup
• 1 teaspoon vanilla extract
• 1 unbaked pastry shell (9 inches)
• 3/4 cup coarsely Diamond of California Chopped Pecans
• 20 About 20 Diamond of California Pecan Halves
• Whipped cream, optional

Preparation

Step 1

In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired.