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.
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.