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Paula Deen's Pumpkin Pecan Pie
Paula stops by to share one of her favorite Thanksgiving desserts.
Ingredients
- 3 eggs
- 1 cup dark corn syrup
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) melted butter
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 9-inch unbaked pie shell
- Whipped cream
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Yields: 6-8 servings
Preparation
Preheat oven to 350°F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream .
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