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Pumpkin Pecan Pie III |
"A nutty topping for this traditional pie. Serve with whipped cream."
Ingredients :
- 1 recipe pastry for a 9 inch single crust pie
- 3 eggs
- 1 half of cups pumpkin puree
- 3/4 cup dark corn syrup
- three/four cup white sugar
- half teaspoon floor cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions :
Prep : 15M | Cook : 8M | Ready in : 3H15M |
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- Preheat the oven to 450 degrees F (230 stages C).
- Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix till mixed. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
- Reduce oven temperature to 350 levels F (175 levels C) and bake for fifty to 60 mins, or until a knife inserted inside the middle comes out clean. Let cool to room temperature earlier than serving.
Notes :
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