Photo: recipeland.com

Thanksgiving Pie

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

Yields:	1 pie
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	Preparation	10 minutes
	Cooking	60 minutes
	Ready In	70 minutes

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Ingredients

1	each	pie shell (9 inch)	(deep dish) unbaked
3	large	eggs
1	cup	corn syrup	dark
1/2	cup	sugar
1/4	cup	butter	melted
1	cup	pumpkin
1	teaspoon	vanilla extract
1	cup	pecan halves

Directions

Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.

NOTES:

* A rich pie with pumpkin and pecans -- I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan.

* You can use chopped pecans, but pecan halves are prettier.

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Member Review

Best Ever Low-Fat Baked Chicken

While I was reluctant to make this chicken, I must admit that this recipe is absolutely genius! It certainly does not taste low-fat at all and it pretty much goes with any side dish. Thank you!

Reviewed by trueheart