In case you missed my guest post at Just lovely Things,
I wanted to share a pie that you probably haven't had before!
This Pumpkin Pecan Pie combines two amazing desserts into one delicious piece! :-)
Not only is this pie wonderful, this is an easy dessert that you can make
the day before Christmas and serve cold! Enjoy!
Pumpkin Pecan Pie
3 eggs, slightly beaten
1 15 ounce can pumpkin
3/4 cup sugar
1/2 cup dark-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch piecrust
1 cup chopped pecans
Whipped cream (optional)
Preheat oven to 350 degrees F.
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.
Bake for 50 to 55 minutes or until a 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. Makes 8 servingsBetter Home and Gardens