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Pumpkin Pecan Pie

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  • Yield: 8 servings
  • Prep Time:  10 minutes
  • Bake Time: 50 to 60 minutes


  • 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 (-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.

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