Pumpkin Pecan Pie

By Texaschef11

Ingredients

• 1 9" Pie Shell, unbaked
• 3 Eggs
• 1 cup Canned Pumpkin
• 1 cup Sugar or Splenda Sugar Replacement
• 1 tsp Pumpkin Pie Spice
• 2/3 cup Karo Light Syrup
• 2 Tbsp Unsalted Butter, melted
• 1 tsp Vanilla
• 1 cup Coarsely Chopped Pecans

Preparation

Step 1

Preheat oven to 350 and preheat a baking sheet in the oven.

Place the pie crust in a greased pie pan and pinch (flute) the crust edges with your fingers. Set aside.

In a small bowl, combine one of the eggs, 1/2 cup of the sugar, the pumpkin and pumpkin spice; spread in bottom of the pie crust.

In a medium bowl, whisk remaining 2 eggs slightly, stir in karo syrup, remaining sugar, the butter and vanilla. Stir until well blended; stir in pecans. Carefully spoon on top of pumpkin mixture.

If you have extra crust you can cut out maple leaves or pumpkin shapes with cookie cutters and place on the edges of the pie for a decorative feature.

Bake for 50 to 60 minutes or until filling on the edges is set. If crust is getting too dark on edges you can use foil to cover. Cool pie completely and refrigerate leftovers.