Pumpkin Pecan Pie
A combination of two popular pies.
Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Yield: 8 servings
4 egg divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup Karo® Light Corn Syrup
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Preheat oven to 350°F.
Combine 2 eggs, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves in a small bowl. Spread mixture evenly in bottom of pie crust.
Beat remaining 2 eggs slightly in a medium bowl. Stir in corn syrup and remaining 2/3 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.