2 Pumpkin Pecan Pie

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 servings

 Better Home and Gardens