Pumpkin and Pecan Pie

Name: Pumpkin and Pecan Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8 servings.
Ingredients: 3/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup canned pumpkin; 3 eggs, lightly beaten; 1/2 cup dark corn syrup; 1 teaspoon vanilla extract; 1 unbaked pastry shell (9 inches); 3/4 cup coarsely chopped pecans; About 20 pecan halves; Whipped cream, optional

Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.

Ingredients

3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned pumpkin
3 eggs, lightly beaten
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
3/4 cup coarsely chopped pecans
About 20 pecan halves
Whipped cream, optional

Directions

In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted in the center comes out clean. Cool. Serve with whipped cream if desired.