Kayo pumpkin pecan pie

1 pie

Ingredients

Quantity Ingredient
3 Eggs, divided
1 cup Canned solid pack pumpkin
1 cup Sugar, divided
½ teaspoon Ground Cinnamon
¼ teaspoon Ground ginger
⅛ teaspoon Ground cloves
⅔ cup Karo light or dark syrup
2 tablespoons Butter, melted
1 teaspoon Vanilla
1 cup Coarsely chopped pecans
Or walnuts
1 Deep dish pie crust*

Directions

*To use prepared frozen pie crust: Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust, bake on cookie sheet.

Preheat oven to 350.

In small bowl, combine one egg, pumpkin, ⅓ cup sugar, cinnamon, ginger and cloves. Spread evenly in bottom of pie crust.

In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining ⅔ cup sugar, butter and vanilla until blended.

Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool completely on wire rack.

Karo Holiday Treasury 1994 == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Submitted By GAIL SHIPP On 12-05-94

Related recipes