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Paula Deen's Pumpkin Pecan Pie

Serves 6-8 servings

Originally aired

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
PREPARATION

Preheat oven to 350F.

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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