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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This wonderful pie was loved by my DH (who hates slimey pecan pie) and my Uncle who hates smushy pumpkin pie. Ingredients:
1 egg |
1 cup canned pumpkin |
1/3 cup sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon ginger |
1/8 teaspoon clove |
2 eggs |
2/3 cup light corn syrup |
2/3 cup sugar |
2 tablespoons melted margarine or 2 tablespoons butter |
1/2 teaspoon vanilla |
1 cup pecans |
1 9 inch pie shell, unbaked |
Directions:
1. Prepare pumpkin filling.
2. Spread evenly in the bottom of prepared pie crust.
3. Beat eggs lightly.
4. Stir in corn syrup, sugar, margarine, and vanilla until well blended.
5. Stir in pecans.
6. Carefully spoon over pumpkin filling.
7. Bake 50-60 minutes in a preheated 350 oven.
8. Cool on wire rack.
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