Thanksgiving Pie

Name: Thanksgiving Pie
Yield: serves 6 to 8
Ingredients: 3 eggs; 1 cup dark corn syrup; 1/2 cup sugar; 4 tablespoons (1/2 stick) butter, melted; 1 cup canned pumpkin; 1 teaspoon vanilla; 1 cup chopped pecans; One 9-inch unbaked pie shell; Whipped cream

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

3 eggs

1 cup dark corn syrup

1/2 cup sugar

4 tablespoons (1/2 stick) butter, melted

1 cup canned pumpkin

1 teaspoon vanilla

1 cup chopped pecans

One 9-inch unbaked pie shell

Whipped cream

Preparation

Preheat oven to 350 degrees. With 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. Serve with whipped cream.

Paula Deen's Kitchen Classics

TagsPie Dessert Southern American Pumpkin Squash Vegetable Pecan Nut Easy Baking Electric Mixer Fall Cookbooks

Recipe notes

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