Pumpkin Pecan Pie
Ingredients
- 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 Crown® Lily White® 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
PRODUCTS
Instructions
- 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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