Tuesday, November 28, 2006

Pumpkin-Pecan Pie

Pumpkin Pecan Pie

1 single crust pie crust, unbaked
3 slightly beated eggs
1 15 oz. can pumpkin
3/4 c. sugar
1/2 c. dark corn syrup
1 t. vanilla
3/4 t. cinnamon
1 c. pecans

Pre-heat oven to 350. Prepare pastry

Combine all ingredients except pecans. Pour into pie shell, sprinkle with pecans

Bake 50-55 min, or until knife come out clean. Cool on wire rack. Serves 8.

This pumpkin-pecan recipe came from a Better Homes and Gardens book, and it was good! Pies are so special and fun to make, and I enjoyed baking for this Thanksgiving. I made 2 pumpkin pies, a pumpkin-pecan pie, and a cherry cream cheese pie.

Give Thanks!

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