Pumpkin Pecan Pie
|Eggs||3 , slightly beaten|
|Canned pumpkin||15 Ounce (1 Can)|
|Sugar||3⁄4 Cup (12 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Unbaked 9 inch pie crust||1|
|Chopped pecans||1 Cup (16 tbs)|
1 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 in 350° oven for 50 to 55 minutes or until 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.