Pumpkin Pecan Pie
|Eggs||3 , divided|
|Canned solid pack pumpkin||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|9 inch deep dish frozen pie crust||1|
|Corn syrup||2⁄3 Cup (10.67 tbs) (Light Or Dark)|
|Margarine/Butter, melted||2 Tablespoon|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
Preheat oven to 350°F.
In small bowl, combine 1 egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves.
Spread evenly in bottom of pie crust.
In medium bowl, beat remaining 2 eggs slightly.
Stir in corn syrup, remaining 2/3 cup sugar, margarine and vanilla until blended.
Stir in pecans; carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge.
Cool completely on wire rack.