Lyons Family Cookbook

Pumpkin Pecan Pie

3

eggs, slightly beaten

1

can

pumpkin, 15 oz.

3/4

cup

sugar

1/2

cup

dark-colored corn syrup

1

tsp

vanilla

3/4

tsp

ground cinnamon

1

piecrust, 9", unbaked

1

cup

chopped pecans

whipped cream, optional

1

In a medium mixing bowl, combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon. Mix well. Pour into the piecrust. Sprinkle with the pecans.

2

Bake in 350° oven for 50 to 55 minutes or until knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours. Cover for longer storage. If desired, serve with whipped cream.

It is recommended to use 1/2 recipe of "Foolproof Pie Crust" recipe, also in this cookbook.