Thanksgiving pie

Yield: 1 pie

Measure Ingredient
1 \N Pie crust (deep dish), unbaked
3 \N Eggs
1 cup Corn syrup, dark
1½ cup Sugar
¼ cup Butter, melted (or margarine)
1 cup Pumpkin
1 teaspoon Vanilla
1 cup Pecan halves

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.


* 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. Yield: 1 9-inch pie.

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

: Difficulty: easy to moderate.

: Time: 10 minutes preparation, 1 hour baking and cooling.

: Precision: measure the ingredients.

: Ann Hill Wiebe

: University of Texas Computation Center, Austin, Texas, USA : wiebe@...

: Copyright (C) 1986 USENET Community Trust

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